Saturday, June 25, 2011
Jamaican Pork Chops with Snow Pea Succotash
I decided to make this recipe because of one tiny, little pepper. I was experiencing a craving for something Caribbean-flavored, and I just so happened to have a beautiful habanero pepper that needed using. Suddenly, inspiration struck and I knew I was destined to make Jamaican Pork Chops. It's been a while since I've used those flavors, and we love them so much. Plus, these pork chops were hanging around in my freezer and could stand to be cooked already.
I gathered the ingredients for my marinade based on several different recipes, ones that I can't even quite remember just now. The flavors were fantastic, I thought. There was some great sweet/tangy/fiery marriage going on there. Unfortunately, I kinda overcooked my meat. I took it out of the oven just as it was nearly done, but then I threw it back in for another minute or two, and sort of forgot about it. Five or six minutes later, I took the meat out again, only to find that it was a bit crispy around the edges. Oh, well. It was still good! It was just a bit dry, but as I said, the flavors were enough to salvage the whole thing.
To serve with the chops, I made a simple pot of Israeli couscous, along with a quick Snow Pea Succotash that I found in one of my Rachael Ray cookbooks. I took a couple of liberties with her master recipe, and I really liked it. It is also a clever way to use up the other half of the lime you use for the pork chops! Waste not, want not!
Boneless Jamaican Pork Chops
adapted from various recipes
makes 4 chops
4 (6-7 ounce) boneless pork chops, trimmed of excess fat
1 medium habanero pepper, seeded and roughly chopped
1/2 lime, zest and juice
2 Tbsp. dark brown sugar
1 Tbsp. extra-virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. low-sodium soy sauce
2 cloves garlic, minced
1/4 tsp. ground black pepper
1/2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground thyme
1 tsp. ground coriander
1/2 tsp. kosher salt
1/2 tsp. onion powder
1. In a large, resealable Ziploc bag, place the pork chops. In a medium bowl, stir together all the remaining ingredients, then pour the marinade into the bag. Close the bag and shake it up so the marinade coats the chops. Stick the bag in the refrigerator for at least 4 hours before broiling.
2. Once you are done marinading, preheat the broiler. On a baking sheet covered with aluminum foil, place a cooling rack. Using tongs, extract each pork chop from the marinade bag, allowing the liquid to drip off. Place the chops on the cooling rack-covered baking sheet.
3. Broil the pork chops for 5 minutes per side, then allow them to cook for an additional 5-10 minutes, or until the juices run clear. Rest the meat for 5 minutes before serving.
Snow Pea Succotash
adapted from Rachael Ray
makes 4 servings
8 oz. (about 2 1/2 cups) snow peas, trimmed and chopped into bite-size pieces
1 medium red bell pepper, seeded and diced
3 ears corn on the cob, kernels removed (you can also use thawed frozen corn)
1/2 yellow onion, sliced thinly
2 tsp. vegetable oil
1/2 lime, juice and zest
2 tsp. hot sauce, such as Sriracha
Salt and freshly ground black pepper, to taste
1. In a medium skillet, heat the vegetable oil over medium heat. Add the snow peas and cook for about 2 minutes, tossing frequently. Add the bell pepper, corn, and onion, and cook for another 7 minutes or so, until the veggies are crisp-tender. Remove from the heat.
2. Transfer the veggies to a serving dish. Sprinkle in the lime zest and juice, the hot sauce, and salt and pepper. Toss well before serving.