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Grilled Jerk Pork Chops with Jerk Compound Butter

1/4 c Chopped onion
1 ts Dried thyme; crumbled
1 ts Sugar
1 ts Salt
1/2 ts Freshly-ground black pepper
1/2 ts Cayenne
1/2 ts Ground allspice
1/8 ts Freshly-grated nutmeg
1/8 ts Cinnamon
1/2 c Softened butter
2 Half-inch-thick rib pork chops -; (abt 4 oz Ea)


Prepare the grill or heat grill pan. Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Reserve two tablespoons of the paste. In a medium bowl, stir softened butter with a spoon. Gradually stir in the reserved jerk paste, 1 teaspoon at a time until desired flavor is achieved. This can be stored in an airtight container or rolled into a log and wrapped in wax paper and placed in the refrigerator. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. Or, if using a grill pan, grill over moderately-high heat. Serve immediately with a pat of flavored butter on top. This recipe yields 2 servings.


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