Jamaican Jerk Pork Chops
TAKES: 25 min. MAKES: 2 servings
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.