Not-too-hot jerk pork
2
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
6 green onions
2 jalapenos
1/4 cup vegetable oil
1/4 cup freshly squeezed lime juice, or white vinegar
1/4 cup soy sauce
1 tsp ground allspice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1/2 tsp ground nutmeg
1/2 tsp cinnamon
6 to 8 bone-in, centre-cut pork chops, at least 1/2-in. thick
Instructions
Coarsely chop onions. Remove and discard stem from peppers. Coarsely chop, including seeds. Place onions and peppers in a food processor. Add oil, lime juice, soy sauce and seasonings. Puree to a thick saucy consistency, scraping down side occasionally.
Place chops in a plastic bag. Pour in just enough marinade to cover. Save remaining marinade for dipping. (Marinade will keep, covered and refrigerated, up to 5 days.) Push meat into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to meat as possible. Refrigerate at least 1 hour, preferably overnight.
Lightly oil grill and heat barbecue to medium. Grill chops with lid closed until springy when pressed, 6 to 8 minutes per side. Serve with saved marinade for dipping. Great with Grilled Ratatouille Salad (also in the Recipe File) or a creamy rice salad.
Nutrition (per serving)
Calories 287, Protein 20.8g, Carbohydrates 6.1g, Fat 20.1g, Fibre 1g, Sodium 1368mg.
Jamaican jerk marinades are deliciously fragrant and delightfully tangy thanks to a blend of flavourful spices and freshly squeezed lime juice. While there's a mild bite from hot peppers, this is a tame version. We love it on chops, but try it with fish, ribs, beef and chicken, too.
Tip
Longer marinating tenderizes meat. If you like a lot of heat, marinate overnight and add an extra jalapeno or some hot sauce.
