Spicy Jerk Pork Chops

Spicy Jerk Pork Chops are a delicious and flavorful dish that packs a punch. These bone-in, center-cut pork chops are coated with a spicy marinade, broiled to perfection, and served with lime wedges for a burst of citrus freshness.

To prepare the dish, the pork chops are seasoned with salt and pepper before being coated with a vibrant mixture of olive oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, and cinnamon. This aromatic marinade infuses the meat with intense flavors and creates a tantalizing crust. Under the high heat of the broiler, the pork chops develop a beautifully browned exterior, while the inside remains tender and juicy. The cooking process ensures that the meat is cooked to perfection, reaching a safe internal temperature of 145°F. The result is a plate of Spicy Jerk Pork Chops that are rich, aromatic, and packed with a complex blend of spices. The scallions, chiles, and ginger add a pleasant heat, while the lime juice provides a refreshing tang that balances out the flavors.

Serve these Spicy Jerk Pork Chops with the accompanying lime wedges, which can be squeezed over the meat to add brightness and acidity. This dish pairs well with rice, beans, or a fresh salad, making it a satisfying and flavorful meal option for any occasion.

SERVES: 4

INGREDIENTS:

• 2 Tbs. extra-virgin olive oil; more for the pan
• 4 bone-in, center-cut pork chops (3/4 inch thick, about 2 1/2 lb. total)
• 2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 4 medium scallions (white and green parts), coarsely chopped
• 2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
• 2 small limes, 1 juiced and 1 cut into 8 wedges
• 2 large cloves garlic, coarsely chopped
• 2 Tbs. coarsely chopped fresh ginger
• 1 Tbs. coarsely chopped fresh thyme
• 3/4 tsp. ground allspice
• 1/8 tsp. ground cinnamon

INSTRUCTIONS:

1. Position an oven rack about 4 inches from the broiler and heat the broiler to high. Lightly oil a broiler pan or a rack set over a large rimmed baking sheet.
2. Season the pork all over with 1 tsp. salt and the pepper. In a food processor, purée the oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, cinnamon, and the remaining 1 tsp. salt. Coat the chops on all sides with the mixture and set on the broiler pan or rack.
3. Broil until the pork begins to brown, about 7 minutes. Flip and cook until browned, the meat is firm to the touch, and an instant-read thermometer inserted close to (but not touching) the bone registers 145°F, about 7 minutes more. Serve with the lime wedges.

NUTRITIONAL INFORMATION:

PER SERVING

• 650 CALORIES | 65G PROTEIN | 5G CARB | 41G TOTALFAT | 14G SAT FAT |
  21G MONOFAT | 3.5G POLY FAT | 165MG CHOL | 670MG SODIUM | 1G FIBER

NOTE:

• This recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs. Serve with a cabbage slaw and buttered white rice.