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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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

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  • Trim fat from chops. Sprinkle the 2 to 3 teaspoons jerk seasoning evenly over chops; rub it in with your fingers.

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  • In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturers 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.

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  • 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 Facts

347 calories; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 138 mg cholesterol; 224 mg sodium. 11 g carbohydrates; 1 g fiber; 8 g sugar; 49 g protein; 632 IU vitamin a; 22 mg vitamin c; 2 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 3 mg iron;

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