Great minds think alike! Heidi shared a great pork tenderloin recipe yesterday and pork is on the menu again today. It’s a healthy alternative to beef!
I really like Jerk seasoning and haven’t made it in a while…with this meal I decided to not only marinate the pork chops in the jerk seasoning but to also make a rice with the same marinade. It turned out great! Here’s another addition to the Pork Night Repertoire!
Note: My mom recently came to visit me for a few days and she brought along with her some lovely linens…she wanted me to use them for our blog! She’s such a sweetie…so Mom, here’s the pink one…Thank you for giving me such lovely linens!!
Jerk-Spiced Pork Chops & Jerk-Spiced Rice
1 Jalapeno pepper, seeded & chopped
2 shallots, chopped
4 garlic cloves, peeled
1 lime, juice & zest
2 tablespoons brown sugar
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt, separated
fresh ground pepper (to your taste)
4 tablespoons extra virgin olive oil, separated
6 bone-in pork chops
1 cup jasmine rice
2 cups chicken broth
Place the pepper, shallots, garlic, lime zest & juice, brown sugar & spices along with 1/2 teaspoon salt & fresh ground pepper in a food processor. Add three tablespoons extra virgin olive oil and pulse until relatively smooth.
In a medium saucepan, heat a tablespoon of extra virgin olive oil over medium-high heat. Add 1 cup jasmine rice and sauté a few minutes. Add in the reserved 1/4 cup jerk marinade and 1/2 teaspoon salt. Stir until combined.
While the rice is simmering on the stove, cook the pork chops. Using a grill pan, grill pork chops 4-6 minutes on each side until just done. Remove from pan, cover with aluminum foil and allow to rest to redistribute the juices.
Serve the Jerk-Spiced Pork Chops with the Jerk-Spiced Rice. Enjoy!
This recipe has been added to HaddonMusings where fellow New Jerseyite Bernadette shares her wisdom and insight and the goings-on…Go check out our Haddonfield neighbor!