Jamaican Jerk Marinated Pork Chops with Tamarind-Ginger Glaze

Jamaican Jerk Marinated Pork Chops with Tamarind-Ginger Glaze

Ingredients

  • Jamaican Jerk Marinated Pork Chops with Tamarind-Ginger Glaze
  • You can also use chicken breasts in this recipe.
  • Serves 4
  • Jerk Marinade:
  • ½ cup roughly chopped fresh thyme leaves or 1 tablespoon dried
  • 1 cup roughly chopped green onions
  • ½ cup chopped parsley leaves
  • 2 tablespoons brown sugar
  • 2 teaspoons ground allspice
  • 1 teaspoons ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coriander seeds
  • 1 Scotch bonnet chiles, seeded, or 1 jalapeno, seeded, or ½ teaspoon red pepper flakes
  • 4 garlic cloves
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup tablespoons canola oil
  • ¼ cup soy sauce
  • 3 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 4 center cut pork chops, or 4 chicken breasts
  • Tamarind-Ginger Glaze:
  • 1 tablespoon Worcestershire sauce
  • ½ cup pineapple juice
  • 1 tablespoon butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons apple cider vinegar
  • ¼ cup firmly packed brown sugar
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon Tamarind pulp
  • salt and pepper to taste
  • 3 teaspoons honey mustard
  • 1 teaspoon minced garlic

Instructions

In the bowl of a food processor combine all the jerk ingredients and process to a smooth paste.

In a large bowl, add pork or chicken and mix with jerk marinade and allow to marinate for 24 hours for best flavor, covered with plastic wrap in the refrigerator.

30 minutes before grilling, remove pork or chicken from refrigerator and allow to come to room temperature.

Prepare grill. Cook pork chops over medium high heat for 6-7 minutes per side or until they are cooked through. Remove to a serving platter and drizzle with the tamarind-ginger glaze.

Tamarind-Ginger Glaze: Add all of the ingredients to a saucepan and cook over medium high heat for 5-8 minutes or until the sauce coats the back of a spoon. Taste for sweet and sour and add sugar or vinegar for balance. Strain sauce through a sieve to a serving pitcher and serve.

One Response to Jamaican Jerk Marinated Pork Chops with Tamarind-Ginger Glaze

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