Grilled Pork Chops “Jerk Style”
The Caribbean kitchen has always been one of the most attractive in the world to me. It is characterized by its bold combinations of spices which result in delicious flavors that are integrated perfectly with one another.
Jamaica has many native ingredients that are hard (if possible) to find in other countries like the Ackee (a fruit that looks and tastes like scrambled eggs when it cooks) or the Callaloo (similar to spinach). Quibombo (a caribbean form of Gumbo using the Okra seed) is an excellent example of how to bring together everything you can find and using the strong individual characteristics of spices, ginger, fish, fruits, seafood and vegetables unite them to create a hardy stew with flavors that many people never experience.
Jamaica it’s known for its Jamaican pepper or Allspice which comes from the Greater Antilles (Jamaica, Cuba and Hispaniola) and is made from the berry of the evergreen pimento tree, its’ flavor resembles cinnamon, nutmeg and cloves which is why it was named like this.
This recipe is a dry jerk rub used on pork chops. This rub is also tasty with chicken, fish and seafood.
Serves 3 adults or (2 adults and 2 kids)
Preparation time: 15-20 min
- 3 pork chops
- Olive oil
- apple cider vinegar
For the jerk rub:
- 2 tsp chili powder
- 1 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cayenne
- pinch of cloves
- 1 tbsp salt
- 1 tbsp onion powder
- 1 tbsp pepper
Quick fresh Salad:
- Mixed salad
- 2 tomatoes
- 1 Anaheim pepper
- Avocado (serve on salad or on the side)
For the vinaigrette:
- 1/2 cup Cold pressed olive oil
- 1 lime
- chopped garlic
- pepper to taste
- Place pork chops in a casserole dish or any large bowl.
- Add oil and vinegar
- Add Jerk mix and rub pork chops untill well covered with oil/spice
- Let stand for 1 hour
- Grill pork chops until clear juices start coming out about 5 min on each side.
- Mix the desired quantity of greens in a bowl, chop http://www.consuelowerner.com/recetas/chuletas-de-puerco-a-la-parilla-estilo-jamaiquino and toss on top of salad. Pour vinaigrette before serving to avoid the salad to become soggy.
- We also grilled some delicious Italian Style Bratwurst from Wooly Pigs, although not strictly paleo we really enjoyed them.