Saturday, April 28, 2012

Jerk Pork Chops, Pineapple, and Cucumbers in Sour Cream

This is a triple threat today.  A little taste of Floribbean on this 82 degree Saturday!

Jerk Pork Chops: (marinade recipe from

2, thick cut pork chops
jerk marinade: 

1/2 cup Pimenta ( allspice berries)
1/2 cup packed brown sugar
6-8 garlic cloves
4-6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
1-2 bunches scallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten

Put content in a food processor or blender and liquefy
Pour sauce in a Jar and keep refrigerated.
The sauce will keep forever if kept refrigerated
To increase spiciness blend pepper and pimenta and add to sauce the hot peppers at any time.

Marinate the chops over night and flip once in the morning to make sure they are evenly coated.

Ideally, you would use allspice wood if you have it, if not, hickory chips work just fine.  Soak the chips in water and follow your smokebox's directions for us. Preheat your grill to high heat and place the chops on the gill, close lid for 1 minute.  Flip the chops, baste and cover for another minute.  Drop the heat to medium and continue to grill the chops for another 4 minutes.  Flip the chops, baste and close the lid and grill for another 4 minutes. Remove from grill and let stand at least 5 minutes before serving to let the meat rest.

Cucumbers in Sour Cream:


2 medium cucumbers, peeled, sliced thin
1 medium onion, sliced thin
1 tsp salt

1/4 to 1/3 C Heinz (brand is important) apple cider vinegar
1 Tbl sugar
8 oz sour cream
Just before serving, drain cucumbers and onions WELL.
Blend dressing ingredients together. Add dressing to cucumbers and onions. Garnish with paprika.

Grilled Pineapple

This one couldn't be easier.  Either use a fresh pineapple, or the easiest way, a can of pineapple slices.  drain the pineapple and reserve the juice to mix with your orange juice (YUMMO).  Sprinkle both sides of the pineapple slices with a little brown sugar to help them caramelize on the grill.  Place the slices on the grill over medium heat for 4 minutes total, flipping frequently to avoid sticking/burning.  Serve immediately or over ice cream.

OHMYGODOHMYGODOHMYGODOHMYGOD!!!  This was SOOOOOO yummy!  The cucmber recipe is from my Aunt Josie and perfectly compliments the heat from the jerk.  The pineapples were perfect and the whole meal just tasted like sunshine on a plate.  This one is going in the highly recommend pile!


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