Jerk cooking, a mainstay in Jamaican cuisine, is traditionally done in large steel drums that have been cut in half lengthwise. The wood used is pimento. Not having any pimento wood or a steel barrel, I’ve adapted the recipe and technique somewhat.
4 boneless pork chops, about six-ounces each
Jerk seasoning
1/4 cup Pickapeppa sauce (or jerk marinade)
1 medium yellow onion, peeled and diced
4 cloves garlic, minced
1 or 2 jalapeño chiles, seeded and diced (for more heat habanero chiles could be used)
4 green onions, finely chopped
1/2 cup diced red bell pepper
2 tablespoons lime juice
2 tablespoons apple cider vinegar
1/2 cup orange juice
Vegetable oil
1 to 2 tablespoons brown sugar
1 (8-ounce) can pineapple chunks with juice
Lime and lemon zest for garnish
Prepare the marinade by combining the Pickapeppa sauce, onion, garlic, jalapeños (or habane-ros), green onions, bell pepper, lime juice, vinegar and orange juice. Season the pork chops with the jerk seasoning. Place the chops in a resealable bag and add the marinade. Add enough oil to lightly coat the chops. Allow the chops to marinate, refrigerated, at least eight hours or overnight.
Remove the pork from the marinade and pat dry. Reserve the marinade. Lightly dust both sides of the chops with brown sugar (and more jerk seasoning, if desired).
Preheat the oven to 350 degrees F.
Heat a large cast iron skillet or griddle pan over medium-high high. Lightly coat the skillet with oil and add the chops. Sear the chops for three minutes and turn over. Cook another three minutes. Return the marinade to the skillet. Add the pineapple chunks and the juice. (Add more orange juice if necessary to partially cover the chops.) Cover and put the skillet in the pre-heated oven. Cook for about 10 to 15 minutes or until the pork has an internal temperature of 145 degrees F. Remove the chops from the oven and let the pork rest for 10 minutes. To serve, place the chops on a warmed serving plate and spoon the marinade over the pork. Garnish with the lime and lemon zest.
(These chops could also be grilled over a medium-high heat charcoal grill. Grill the chops about five to eight minutes per side depending on thickness.)
