Lindas Caribbean Jerk Pork Chops Recipes

Steps:

• Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

Steps:

• Preheat air fryer to 350°. In a small bowl, mix butter and peach preserves until combined; set aside., Sprinkle chops with seasonings. Place on greased tray in air-fryer basket. Cook until no longer pink, 2-3 minutes on each side. Remove and keep warm., Cut peppers into thin strips. Place on greased tray in air-fryer basket. Cook until crisp-tender and lightly browned, 5-6 minutes, stirring occasionally. Return chops to air fryer; top with butter mixture. Cook until butter is melted, 1-2 minutes. If desired, serve with rice.

Steps:

• 1. A few days before cooking pork chops, I put them in a zip lock bag and completely cover them with the marinade, about 3/4 cup. Seal and place in the freezer - freezing them with the marinade seems to enhance the flavor. The day of cooking, remove from freezer to thaw. If thawing in the frig, be sure and lay them out to come to room temperature before cooking. Have gas grill heated and have heat about 3/4 of the way to the high heat. Place pork chops on top burner, not on direct heat. Cook 8 minutes on 1st side, turn and put marinade on cooked side. Cook 10 minutes and put marinade on other side. Cook about 3 minutes longer. It is very important to use the marinade as this coats the chops and when you see small air bubbles come to the top, the chops are done. The cook time is approximately 21 minutes, until you see the tiny bubbles on the top. Remove chops from grill to serving platter and let rest at least 5 minutes to retain juices, eat while they are hot.

Steps:

• Place the water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, ground black pepper, and cayenne pepper into a blender, and puree until smooth.
• Pour 1/2 cup of this mixture in a small bowl. Cover, and refrigerate, to use for basting.
• Place chops in shallow or plastic dish. Pour remaining marinade over pork. Cover and refrigerate at least 12 hrs., but no longer than 24 hours (I do mine overnight).
• Heat coals or gas grill.
• Remove pork from marinade, and add marinade over the top of each chop. Cover, and grill pork 4-5" on med. heat.
• Turn chops frequently, and brush with reserved 1/2 cup of marinade.
• Cook until med. done (160F/71C), and slightly pink when cut near bone, about 8-11 minutes (I do mine about 10 mins.).
• Take off the grill when done, and serve.

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

Steps:

• Combine jerk seasoning, salt, and pepper in a small bowl.
• Heat oil in a large skillet over medium heat. Shake about 1 tablespoon jerk rub into the skillet. Add onions; cook and stir until soft, about 3 minutes.
• Meanwhile, sprinkle 1/2 of the remaining jerk rub onto one side of each pork chop. Use a knife to poke 4 or 5 holes in each chop and pour 1/2 of the lime juice over top. Place chops, seasoned-side down, into the hot skillet.
• Cook until browned, 5 to 7 minutes. While cooking, sprinkle remaining jerk rub onto the top side of the chops. Poke holes as before, and pour remaining lime juice over top. Flip chops and cook until browned and no longer pink in the center, another 5 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Slash fat around chops at intervals.
• In a bowl, combine soy sauce, orange juice, oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne.
• Rub mixture on both sides of chops.
• In small roasting pan, roast chops in oven preheated to 375°F(190°C) turning halfway through, until browned and juices run clear when pierced with a fork, about 20 minutes.

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.