Thursday, July 22, 2010
Guava Glazed Double Bone Pork Chops
4 double thick pork chops* (about 10-12 ounces each)
1 cup Jamaican Marinade (recipe below)
½ cup Guava Glaze (recipe below)
Trim pork chops of excess fat, and marinate in Jamaican Marinade for 3 to 4 hours. Grill, basting with Guava Glaze until done.
* Your butcher will cut these for you.
¼ cup olive oil
2 Tbs. Jamaican Jerk seasoning
¼ cup orange juice
2 Tbs. soy sauce
¼ cup rice wine vinegar
1 Tbs. dark Jamaican rum
juice of 1 lime
1 scotch bonnet or habañero pepper, seeded and minced
2 cloves garlic, minced
½ cup chopped red onion
2 green onions, chopped
½ tsp. Creole seasoning
Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
Then add all remaining ingredients; stir. Refrigerate. Use to marinate pork chops.
Makes 1 ½ cups marinade, enough to marinate about 12 servings.
2 cups of your favorite traditional BBQ Sauce
¾ cup Guava Fruit Pulp
1 tsp. Blackening Seasoning
Place all the ingredients in a mixing bowl and mix well with a wire whip until evenly blended.
Recipe and Photo by Bahama Breeze