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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.”

Ingredients Nutrition


  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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