Jerked Pork Chops
"A friend gave this to me, along with about 6 other friends, we all use it and love it! I don't know where she got it. I usually fix four pork chops, and I only use half the marinade and freeze the rest. This is also good on chicken."
- Ready In:
- 15mins
- Ingredients:
- 18
- Yields:
-
2 cups
ingredients
- 1 tablespoon allspice
- 1 tablespoon thyme
- 1 1⁄2 teaspoons cayenne
- 1 1⁄2 teaspoons black pepper
- 1 1⁄2 teaspoons sage
- 3⁄4 teaspoon nutmeg
- 3⁄4 teaspoon cinnamon
- 1 tablespoon salt
- 2 tablespoons garlic powder
- 1 tablespoon sugar
-
Mix these togather then add
- 1⁄4 cup olive oil
- 1⁄4 cup soy sauce
- 3⁄4 cup white vinegar
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 scotch bonnet pepper, minced (serrano or jalapeno can also be used)
- 1 cup white onion, chopped
- 3 green onions, chopped
directions
- Marinate meat at least one hour.
- Grill or broil.
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Reviews
-
Love this recipe. Only thing I did different was to bake the chops. Turned out delicious! -
This really turned out great. I followed the ingredients exactly, but changed the preparation methods a bit. I liquified all of the ingredients (except the meat) in a blender, then put it all in a pot with about 2 lbs of lightly browned chicken breasts instead of pork (boneless/skinless). I brought it to a boil for about 5 minutes, then simmered for about 3 hours (pulling apart the chicken with two forks about halfway through). Served it over rice. The only changes I would make the next time would be to add some molasses and possibly a small amount of tamarind pulp. Prep time was about 20 minutes. -
I'm one of the friends with this recipe. I like using it with chicken also. Joy in Kansas
Tweaks
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This really turned out great. I followed the ingredients exactly, but changed the preparation methods a bit. I liquified all of the ingredients (except the meat) in a blender, then put it all in a pot with about 2 lbs of lightly browned chicken breasts instead of pork (boneless/skinless). I brought it to a boil for about 5 minutes, then simmered for about 3 hours (pulling apart the chicken with two forks about halfway through). Served it over rice. The only changes I would make the next time would be to add some molasses and possibly a small amount of tamarind pulp. Prep time was about 20 minutes.
RECIPE SUBMITTED BY
Vicki in Kansas Bro
Sedgwick, 55
I live in a small town in Ks. outside of Wichita. My husband and I have a good size garden, love to go camping and fishing.
<br> I do a lot of canning and cooking always looking for a new recipe to play with. I also have 5 grandchildren, crochet and make southwestern jewelry.
<br> New update 9-22-09. Oldest Grandson in the Navy so proud of him.
