These tender pork chops are marinated in a vibrant honey and jerk seasoning blend, then pan-seared and finished under the broiler with a sticky, caramelized honey-jerk glaze. A perfect balance of sweet, spicy, and smoky flavors in every bite.
Ingredients extracted via AI
Ingredients
pork chops0.5 Šálka brown sugar0.5 Šálka honeylime juice from one lime0.25 Šálka low-sodium soy sauce1 PL garlic1 PL ginger1.5 PL jerk marinade1 PL green peppercornsjerk seasoningground allspice (pimento)all-purpose seasoning2 PL buttercinnamonScotch bonnet pepperred chili flakes1 PL avocado oil
Procedure generated via AI
Cut the pork rib rack into individual chops by slicing along the joints between the bones using a sharp knife.
Make the marinade by combining 1/4 to 1/2 cup brown sugar, 1/4 to 1/2 cup honey (adjust according to spice tolerance), juice of one lime (or two if the limes are dry), 1/4 cup low-sodium soy sauce, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 1/2 tablespoons jerk marinade, 1 tablespoon green peppercorns, a pinch of jerk seasoning, a small pinch of ground allspice, and your preferred all-purpose seasoning blend.
Ensure pork chops are cleaned of any small bone fragments. You can rinse them lightly with lime juice if desired.
Marinate the pork chops in the prepared mixture and let them soak for at least 30 minutes, preferably 2 to 3 hours or overnight for best flavor.
Prepare the honey-jerk glaze by melting 2 tablespoons butter in a saucepan. Add 1/4 cup brown sugar and 1/4 cup low-sodium soy sauce, then stir in 1 tablespoon jerk paste, 1 teaspoon garlic paste, 1 teaspoon ginger paste, and juice from half a lime.
Stir in 1/4 cup honey and cook the mixture down until it thickens slightly and caramelizes.
Add a pinch of cinnamon to the glaze, and if desired, some chopped Scotch bonnet peppers or red chili flakes for extra heat.
Heat a pan over medium-high heat with a tablespoon of high smoke point oil, such as avocado oil.
Shake off excess marinade from the pork chops and sear them in the hot pan for about 1 to 2 minutes per side until nicely browned.
Transfer the cooked chops to a wire rack. Brush them generously with the honey-jerk glaze and broil for 3 to 4 minutes to caramelize the topping.