Ja­maican Jerk Pork Chops

TAKES: 25 min. MAKES: 2 serv­ings

Simple & Delicious - - ON THE MENU -

Th­ese sweet, spicy chops can be thrown to­gether in min­utes but def­i­nitely don’t taste like it. Serve them with a side of jas­mine rice. —Al­li­son Ul­rich, Frisco, TX

3 Tbsp. but­ter, di­vided ¹₄ cup peach pre­serves 4 bone­less thin-cut pork loin chops (2 to 3 oz. each) 3 tsp. Caribbean jerk sea­son­ing ¹₂ tsp. salt ¹₄ tsp. pep­per ¹₂ medium sweet or­ange pep­per ¹₂ medium sweet yel­low pep­per ¹₂ medium sweet red pep­per Hot cooked rice, op­tional

1. Soften 1 Tbsp. but­ter; mix with peach pre­serves.

2. Sprin­kle chops with sea­son­ings. In a large skil­let, heat 1 Tbsp. but­ter over medium-high heat; brown chops, 2-3 min­utes per side. Re­move from pan.

3. Cut pep­pers into thin strips. In the same pan, saute pep­pers in re­main­ing but­ter over medium-high heat un­til crisp-ten­der and lightly browned,

5-6 min­utes. Add chops; top with the pre­serves mix­ture. Cook, un­cov­ered, un­til heated through, 30-60 sec­onds. If de­sired, serve with rice.

1 SERV­ING 470 cal., 26g fat (14g sat. fat), 114mg chol., 1190mg sod., 32g carb. (28g sug­ars, 2g fiber), 28g pro.

HEALTH TIP Use re­duced-sodium or salt-free Ja­maican jerk sea­son­ing to sig­nif­i­cantly re­duce the amount of sodium in this dish.

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