While trying to come up with a dinner plan recently, I recalled that Shannon enjoys pork chops, so after asking her how her family typically seasons them, we decided upon trying them Jamaican jerk style. While we did not have a handy-dandy store-bought blend available, we did find a recipe online and happened to have all of the ingredients (minus the allspice) on-hand. The end result was delicious and something that I will definitely make again–in fact, I am trying the rub on a whole chicken that we will have for dinner tonight. I think it would also go great on a pork roast.
1 tablespoon garlic powder
2 to 3 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons sugar
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon ground allspice (if you do not have this on-hand, you can make a substitute consisting of 1/4 tsp each of nutmeg, cinnamon, and cloves)
1/2 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
When making the Jamaican jerk pork chops, I used our thawed, fresh (non-smoked) pork chops, patted each chop with a paper towel to have a dry surface, then rubbed the mixture onto both sides, refrigerated for ~6 hours, and placed them on a broiling pan for ~30 minutes at 400F, turning at the half-way point. Note: there is enough seasoning to cover 6-8 chops, depending on how much rub you apply to each chop.
When making the whole chicken, I used one of our thawed chickens, patted it dry, then rubbed the mixture all over the outside of the bird and also inside the cavity. After refrigerating overnight, I added a diced onion to the cavity and slow-roasted it at 250F for 5 hours.