Caribbean Smoked Chops
The hot and spicy Jamaican jerk spice is both rubbed on the pork chops prior to smoking and mixed in the sauce that is passed with the finished main dish.
Ingredients
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6 to 8 pecan or cherry wood chunks
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4 pork loin chops, cut 1-1/2 inch thick
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2 to 3 tsp. Jamaican jerk seasoning
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1 medium mango, peeled, seeded, and finely chopped (about 1 cup)
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1/4 cup sliced green onion (2)
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2 Tbsp. snipped fresh cilantro or parsley
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1/2 tsp. finely shredded orange peel
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2 tsp. orange juice
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1/4 tsp. Jamaican jerk seasoning
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Fresh cilantro or parsley sprigs (optional)
Directions
1.
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2.
Trim fat from chops. Sprinkle the 2 to 3 teaspoons jerk seasoning evenly over chops; rub it in with your fingers.
3.
In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place chops on the grill rack over water pan. Cover; smoke for 1-3/4 to 2-1/4 hours or until the juices run clear (160 degrees F). Add additional coals and water as needed to maintain temperature and moisture.
4.
Meanwhile, for sauce, in a medium bowl, stir together mango, green onion, cilantro, orange peel, orange juice, and the 1/4 teaspoon jerk seasoning. Let stand at room temperature for 15 to 20 minutes to blend flavors. Serve the sauce over chops. If desired, garnish chops with cilantro sprigs. Makes 4 servings.
Nutrition information
Calories 347, Total Fat 11 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 138 mg, Sodium 224 mg, Carbohydrate 11 g, Total Sugar 8 g, Fiber 1 g, Protein 49 g. Daily Values: Vitamin C 37%, Calcium 7%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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Jamaican Pork with Melon Salsa
You'll find jerk seasoning in the spice aisle of the grocery store or in food specialty shops. Try sprinkling it on skinless, boneless chicken breast halves before grilling.
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