Good evening! On tonight's menu was Jamaican Jerk Pork Chops and baked asparagus. Are you drooling yet? ;-)
Before we get to pics and the list of ingredients and directions, I just have to say, these were really good! The best part was that they were easy! Tasty and easy puts it at the top of my list for making again! Simplicity!!
Ingredients:
Before we get to pics and the list of ingredients and directions, I just have to say, these were really good! The best part was that they were easy! Tasty and easy puts it at the top of my list for making again! Simplicity!!
Ingredients:
- 4 boneless pork loin chops, cut 3/4 inch thick
- 3 tablespoons orange juice or grapefruit juice (I used OJ!)
- 2 teaspoons Jamaican Jerk or steak seasoning (I used the JJ!)
- 1 tablespoon cooking oil
- 2 tablespoons dijon-style mustard (I used Emeril's Dijon)
- 1/3 cup orange marmalade (I used Kroger brand, found in jelly section)
I spy some wine? :-)
Directions:
- Brush both sides of pork chops with 1 tablespoon of the orange juice. Sprinkle both sides with seasoning (jerk or steak seasoning). In a 10-inch skillet cook chops in hot oil over medium heat for 8-12 minutes or until internal temperature of chops registers 160 degrees F on an instant-read thermometer, turning once halfway through cooking. Remove skillet from heat. Transfer chops to another platter.
Optional steps include turning on some gnarly tunes and having a super-awesome apron on!
Oh yah, I can still groove to 'N Sync!
A true cajun girl!
Back to real directions:
2. For sauce, stir mustard into skillet drippings. <--- so wrong, yet so right. Whish in marmalade and remaining 2 tablespoons orange juice. Return to heat. Cook and stir until just boiling.
3. Pour sauce over chops.
(Gotta love iPhone pics!)
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As a side, I roasted some asparagus. Just some olive oil drizzled over the top with salt and pepper.
Hopefully Andrew enjoys this meal when he gets home in the morning! :-)
Goodnight!
