Recipe by McCormick® Gourmet Collection®
"In Jamaica, the jerk method of food preparation involves seasoning meat with a sweet-hot secret mixture of peppers, tropical spices like cinnamon and allspice, rosemary and other savory herbs then slow grilling or roasting. This specially created spice blend captures the tantalizing taste of the islands in just 35 minutes."
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McCormick® Gourmet Collection® Jamaican Jerk Seasoning
pork loin chops (about 1 pound)
packed brown sugar
1 (8 ounce) can
crushed pineapple or pineapple tidbits in juice, undrained
chopped red bell pepper
1 (15 ounce) can
black beans, rinsed and drained
chopped green onions
If you want something spicier, use Busha Brown's Jamaican Jerk (it's in a jar) instead of McCormick. I tried it with that, and it was the best recipe I've found on this website.
Tasted fine, but nothing special.
This recipe was easy and very tasty. It was a big hit for Sunday dinner.
I substituted frozen mango chunks for the pineapple because I felt that was more authentically Jamaican. I also increased the jerk seasoning to give it more kick as well as more cider vinegar and some water to give a more liquidy sauce (and to replace the liquid from the pineapple). Finally I used a green bell pepper (much cheaper than the red ones). This was delicious and easy-definitely worth a try.
I loved this recipe, it was perfect for the first dinner on our deck this year! I did change/add a few things. First of all I used a white meaty fish, Sea bass. I pan seared it then finished it off on the grill. Very tasty. I also added a jalapeno and some red onion with the red pepper. I used crushed pineapple but I think next time I will use 1/2 crushed 1/2 tidbits. This would be a great dinner to make for company. And I agree with what someone wrote earlier...double the pineapple, I am having it over chicken tonight!
Great recipe! It sounds odd to put black beans and pineapple together, but just wait till you try it! The second time I made this I doubled the "salsa" because we couldn't get enough of it the first time. Otherwise, I wouldn't change a thing.
This was a great dish. I always get a litte nervous about trying new dishes out on my husband but he really liked it and said I should make it again. I used pork chop on the bone so I had to triple the flour and seasoning mix in order to have enough for the sauce for them to simmer in.
YUM! I have made this recipe twice now, and my guests both times raved about it. I premixed the peppers, pineapple, and beans and let sit in the fridge for a couple of hours so that the flavors would meld. I have tried this with both chicken and pork chops and both ways were great. Serve over white rice. Make sure you have plenty of milk handy because the jerk seasoning provides quite a kick!
I've always been wary about mixing fruit with meat, it just sounds wierd. This is the first recipe I've tried with that combo and I have to say it is DELICIOUS! The only change I made is that I grill the chops, then simmer in the salsa. Also, adding orange peppers accentuates the beautiful array of colors. I will definitely make this a regular dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Jamaican Jerk Pork Chops with Island Salsa
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 310
** Calories from Fat: 148
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