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“From Paula Deen - And I haven't a clue as to the identity of Dora but she's a very good cook. I made this using only the Jerk Spice as it includes all the ingredients of her House Seasoning & most seasoning salts. I also substituted chili pepper flakes for the scotch bonnets because I'm a weenie. Next time, I'll try it the "real way" and see if there is any difference other than the sodium level. Trivia - The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. If using pork loin, slice into chops about 3/4-inch-thick.
  3. Dust both sides lightly with Seasoning Salt & House Seasoning.
  4. Coat well with Jerk Spice, being sure to cover all sides & edges.
  5. Bake until cooked through, around 30 minutes.
  6. Note: Maybe this is superflous info, but you will NOT use all the House Seasoning or jerk spice.
  7. House Seasoning yields 1 1/2 cups.
  8. Jerk Spice yield: 1/2 cup.
  9. Store remainders of both in airtight containers for up to 6 months.

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