Cat Cora's jerk-marinated grilled pork chops are juicy and flavorful. Serve with roasted ginger-spiced whipped sweet potatoes.
20m
PREP TIME
1hr
COOK TIME
511
CALORIES
14
INGREDIENTS
Ingredients
Instructions
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Cat Cora's jerk-marinated grilled pork chops are juicy and flavorful. Serve with roasted ginger-spiced whipped sweet potatoes.
20m
PREP TIME
1hr
COOK TIME
511
CALORIES
14
INGREDIENTS
Ingredients 4 Servings
- Whipped Sweet Potatoes
- 2 large sweet potatoes, about 2 pounds, peeled and cut into 1/2-inch thick slices
- 2 tablespoons butter, melted
- 2 tablespoons dark brown sugar
- 1 teaspoon McCormick Gourmet™ Organic Roasted Ground Ginger
- 1/4 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- Cinnamon-Jerk Pork Chops
- 1 tablespoon olive oil
- 2 teaspoons grated lime peel
- 1 tablespoon fresh lime juice
- 1 tablespoon McCormick Gourmet™ Roasted Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 4 bone-in pork chops, 3/4-inch thick (about 2 pounds)
INSTRUCTIONS
- 1 For the Sweet Potatoes, preheat oven to 350°F. Place sweet potatoes in 11x7-inch baking dish sprayed with no stick cooking spray. Mix butter, sugar, roasted ginger and allspice in small bowl until well blended. Pour over sweet potatoes. Cover with foil. Bake 45 to 50 minutes or until sweet potatoes are tender. Spoon sweet potato mixture into large bowl. Beat with electric mixer on low speed until smooth. Keep warm
- 2 Meanwhile, for the Pork Chops, mix oil, lime peel, lime juice, roasted cinnamon, allspice, sea salt, thyme and chipotle chile pepper in small bowl until well blended. Place pork chops in glass baking dish. Coat both sides of pork chops with jerk seasoning mixture. Cover. Refrigerate 30 minutes or longer for extra flavor
- 3 Grill pork chops over medium-high heat 6 to 7 minutes per side or until desired doneness. Serve with sweet potatoes. Garnish with lime wedges, if desired
NUTRITION INFORMATION
(per Serving)
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Ingredients 4 Servings
- Whipped Sweet Potatoes
- 2 large sweet potatoes, about 2 pounds, peeled and cut into 1/2-inch thick slices
- 2 tablespoons butter, melted
- 2 tablespoons dark brown sugar
- 1 teaspoon McCormick Gourmet™ Organic Roasted Ground Ginger
- 1/4 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- Cinnamon-Jerk Pork Chops
- 1 tablespoon olive oil
- 2 teaspoons grated lime peel
- 1 tablespoon fresh lime juice
- 1 tablespoon McCormick Gourmet™ Roasted Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 4 bone-in pork chops, 3/4-inch thick (about 2 pounds)
INSTRUCTIONS
- 1 For the Sweet Potatoes, preheat oven to 350°F. Place sweet potatoes in 11x7-inch baking dish sprayed with no stick cooking spray. Mix butter, sugar, roasted ginger and allspice in small bowl until well blended. Pour over sweet potatoes. Cover with foil. Bake 45 to 50 minutes or until sweet potatoes are tender. Spoon sweet potato mixture into large bowl. Beat with electric mixer on low speed until smooth. Keep warm
- 2 Meanwhile, for the Pork Chops, mix oil, lime peel, lime juice, roasted cinnamon, allspice, sea salt, thyme and chipotle chile pepper in small bowl until well blended. Place pork chops in glass baking dish. Coat both sides of pork chops with jerk seasoning mixture. Cover. Refrigerate 30 minutes or longer for extra flavor
- 3 Grill pork chops over medium-high heat 6 to 7 minutes per side or until desired doneness. Serve with sweet potatoes. Garnish with lime wedges, if desired
TIPS AND TRICKS
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
