Jamaican Jerk Pork Chops
These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. —Allison Ulrich, Frisco, Texas
Total TimePrep/Total: 25 min.
- 3 tablespoons butter, divided
- 1/4 cup peach preserves
- 4 boneless thin-cut pork loin chops (2 to 3 ounces each)
- 3 teaspoons Caribbean jerk seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 medium sweet orange pepper
- 1/2 medium sweet yellow pepper
- 1/2 medium sweet red pepper
- Hot cooked rice, optional
- Soften 1 tablespoon butter; mix with peach preserves.
- Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan.
- Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.
Health Tip: Use reduced-sodium or salt-free Jamaican jerk seasoning to significantly reduce the amount of sodium in this dish.