Big Jims Weekday Pork Chops 4 boneless pork chops Jerk seasoning, to taste (or you can mix a combination of equal portions thyme, all spice, and brown sugar) Salt and pepper to taste 1 large onion, cut into slices 2 cloves garlic, roughly chopped 1 jalapeno pepper, sliced without seeds (scotch bonnet or habanero peppers are more traditional and the more, the better; but my kids are still building up their heat tolerance, so I just used 1 jalapeno. ) Pickapeppa sauce 2 scallions, sliced Canola oil Brown sugar Soy sauce DIRECTIONS Generously season the pork chops on both sides with jerk seasoning, salt, and pepper. Put pork, onions, scallion, garlic, and jalapeno in a Ziploc bag, throw in a few squirts of Pickapeppa sauce, and oil enough to lightly coat the meat. Marinate overnight. Heat a grill over medium-high heat. Take out pork, leaving excess marinade and vegetables in the bag for now. Sprinkle a little brown sugar (like you were sprinking a little salt) on the top of each pork chop, and using tongs, spread the brown sugar around (this is so the pork can caramelize a little). When the grill is heated until just smoking, place the pork chops, sugar side down and let sear for three minutes. Turn over the pork chops, turn down heat to medium, and let cook 5-10 minutes or until an instant read thermometer reads 135 degrees. When you’ve turned over the pork chops, cook the onions and jalapenos from the marinade and cook those until tender and browned When done, remove the pork and veggies to a plate. Take 2 tsp. of soy sauce and drizzle over the pork chops, letting the soy sauce go over the pork chops and settle in with the rest of the pan juices. Let pork rest for 5 minutes. Temperature should go up to 145 degrees during the resting phase. Extra grilled onions are my fave for this dish !!
Posted on: Wed, 19 Mar 2014 16:52:58 +0000
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