Grilled Jamaican Jerk Pork Chops with Raisin-Rum Sauce and Garlic Sweetpotatoes
Serves 6
Ingredients:
6 center cut pork chops (4 ounces each)
1 cup prepared Jamaican jerk marinade
4 small orange- or yellow/white-fleshed sweetpotatoes, or a combination
1 tablespoon olive oil
1 tablespoon chopped, seeded serrano chile
2 teaspoons chopped fresh garlic
Salt and pepper to taste
1 cup spiced dark rum
1 cup California raisins
1/2 cup packed brown sugar
Instructions:
In a large resealable bag, combine the pork chops and marinade. Set aside in the refrigerator for at least 4 hours, turning once or twice.
Meanwhile, preheat the oven to 350°F. Arrange the sweetpotatoes on a rimmed baking sheet and bake until tender, about 1 hour.
While the sweetpotatoes are baking, in a small skillet, heat the oil. Add the chile and garlic and cook, stirring occasionally, until the chile is soft, 3 or 4 minutes.
Halve the sweetpotatoes and scoop the flesh into a large bowl (discard the skins). Add the chile mixture and mash, mixing well. Add salt and pepper to taste. Cover to keep warm and set aside.
Remove the pork chops from the marinade to a plate and set aside. Transfer the marinade to a small saucepan and add the rum, raisins, and brown sugar. Bring to a boil over medium high and cook until the mixture is reduced to 1 1/2 cups. Add salt and pepper to taste. Cover to keep warm and set aside.
Heat a grill to medium high and lightly oil the grate. Cook the pork chops 2 to 3 minutes, then turn 90 degrees and continue grilling for 2 to 3 minutes. Flip the pork chops and repeat, cooking to an internal temperature of 170°F.
Arrange the sweetpotatoes on a platter or plates. Top with the pork chops. Spoon 1/4 cup rum-raisin sauce over each chop and serve.
Recipe and photo courtesy of California Raisins
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