How To Make Jamaican Jerk Pork Chops / Ray Mack's Kitchen and Grill
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Is a sous vide worth it?
Using a sous-vide cooker also means you lose the experience of cooking. ... It allows you to cook things at a consistent temperature, which ensures your food is perfectly tender and safe to eat. It can make amazing steak, great chicken.
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Sous Vide Pork Chop Temperature and Timing Chart
Texture Temperature Timing Range
Medium-rare: Tender, juicy, and meaty (my favorite) 140°F (60°C) 1 to 4 hours
Medium-well: Quite firm and just starting to dry out 150°F (66°C) 1 to 4 hours
Well-done: Firm, a little dry and tough, but still moist 160°F (71°C) 1 to 4 hours
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Jamaican Jerk Pork Chops (The Easy Way)|| Kera Can Cook Anything!
This is the simplest way to get the flavorings of jerk seasoning without the hassle of creating it from scratch. Make sure to get some Caribbean seasoning whether spicy or mild and you can get this from Publix, Walmart or wherever Carribean seasoning is sold. Enjoy ????
Recipe:
Jamie Foxx Clip:
HOW TO MAKE THE MOST DELICIOUS PORK CHOPS | JERK PAN FRIED PORK CHOPS
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????Ingredients
3 Thick Size Pork Chops With Fat
????Seasoning
1/2 Tsp garlic powder
1/2 Tsp black pepper
1/2 Tsp cajun season
1/2 Tsp jerk season
1/2 Tsp onion powder
1/2 Tsp smoked paprika
-Wet Jerk Marinate 1 1/2 Tbsp
3 Cloves Garlic ????
1 Tbsp Fresh Thyme
1 Tbsp Olive Oil/Optional
3 Tsp Dark Soya Sauce
????Pot
1 Tbsp Olive Oil
2 Tsp Unsalted Butter
1 Tsp Dark Soya Sauce
-Fried for 6 minutes on each side
-Baked For 10 To 15 Minutes In The Oven 180 Degrees Celsius
????Check Out My Other Recipe’s
Mac&cheese
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The Best Jerk Chicken
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Grilled Pork Chops with a Spicy Jerk Sauce
Jerk Pork Chops – Grilled Pork Chops with Jerk Seasoning and Sauce
#jerkchops #jerkpork #howtobbqright
What Malcom Used In This Recipe:
- Malcom's Jammin' Jerk Seasoning
Grilled Jerk Pork Chops
For this recipe I take a pack of boring, family style pork chops - yeah the cheap, thin cut pack - and turn them into delicious, Jerk Pork Chops.
Thin-cut chops are perfect for jerk style cooking. Fresh flavors from spicy scotch bonnet peppers, All spice, onion, citrus, and dark brown sugar coat the meat. As it cooks over hot coals, the outside begins to char and the jerk flavors develop. It’s the simplest form of grilling; all you need is a basic grill and hot coals. Traditionally pimento wood is burned down but you can substitute just about any wood or charcoal.
First the chops are smothered with a jerk marinade made with fresh squeezed lime juice, soy sauce, olive oil, Jerk Seasoning , dark brown sugar, green onion and scotch bonnet peppers. Marinate in the refrigerator for at least an hour.
Go ahead and make the finishing jerk sauce while the chops are in the fridge. Place a couple Tablespoons of butter in a small pot over medium heat. Add minced garlic, thinly sliced green onion (the white parts), and finely chopped scotch bonnet pepper and sauté for 2-3 minutes. Pour in pineapple juice, ketchup, lime juice, and Jammin’ Jerk seasoning and bring to a slight simmer. Pour the sauce into a jar and reserve.
To cook the jerk chops I fired up my Weber grill using Royal Oak lump charcoal topped with a couple splits of Post Oak. For indirect cooking I set my Santa Maria attachment (from Gabby Grills ) on top of the weber. Remove the chops from the marinade and season both sides with a little more Jammin’ Jerk.
Place the chops close to the coals for the first few minutes. Keep a close eye on them and turn often. Once they start to brown on both sides, move the chops away from the heat and brush with Jerk Sauce. Continue to grill, flipping often until the chops start to char and the sauce caramelizes.
Garnish with thinly sliced green onions tops and serve with an ice cold Red stripe! These chops will have you Jammin’ to the island vibes right at home!
Jerk Pork Chops Recipe
- 1 pack thin cut, bone in pork chops - family pack
- Malcom’s Jammin’ Jerk Seasoning
Jammin' Jerk Marinade:
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1/2 cup olive oil
- 1/2 cup water
- 1/4 cup soy sauce
- 2 Tablespoons Malcom’s Jammin’ Jerk Seasoning
- 2 Tablespoons dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 3-4 green onions white part only thinly sliced
- 1-2 scotch bonnet or habanero peppers finely chopped
Jammin' Jerk Sauce:
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- juice of 2 limes
- 2 Tablespoons dark brown sugar
- 1 Tablespoon butter
- 1 Tablespoon Malcom’s Jammin’ Jerk Seasoning
- 3 cloves garlic minced
- 3 green onions thinly sliced
- 1 scotch bonnet or habanero pepper finely chopped (more or less for desired heat level)
Jerk Chop Directions:
1. Combine the ingredients for the marinade in a medium size bowl. Arrange the chops in a shallow pan and cover with marinade. Cover the pan with plastic wrap and refrigerate for 1 hour.
2. Prepare the jerk sauce: In a small pot melt butter and sauté garlic, green onion, and pepper for 2 minutes. Add brown sugar, Jammin’ Jerk seasoning, ketchup, pineapple and lime juice. Stir to combine and bring to a slight simmer. Remove from heat and pour in a jar.
3. Prepare charcoal grill for indirect cooking - 2 zone fire. I used a Santa Maria attachment on the weber but you can cook this recipe on any grill with 2 zone set up.
4. Remove the chops from the jerk marinade and season lightly with Jammin’ Jerk seasoning on all sides. Place the chops on the cooking grate over the direct side of the coals.
5. Cook the chops for a few minutes on each side flipping often until browned.
6. Raise the Santa Maria grate or move the chops to the indirect side of the grill and brush with Jerk sauce. Continue cooking and flipping the chops until the sauce caramelizes on all sides. Total cook time is about 12-14 minutes.
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Jerk Chop Recipe