Bring the flavors of Jamaica to your grill with our Jerk Compound Butter to finish off elegant frenched grilled pork chops.
Start with the compound butter. It can even be made a day in advance.
Jerk Compound Butter
2 sticks unsalted butter
½ tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon dried thyme
1 teaspoon paprika
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon cinnamon
- Cube the butter and allow to come to room temperature. Stir herbs and spices into butter until butter is light and easy to stir.
- Scrape the compound butter onto parchment paper, form into a log and then refrigerate. This recipe provides plenty of seasoned butter for several summer grilling events.
- At time of serving place a pat of butter on the hot pork chop.
Grilled Pork Chops
4 Chairman’s Reserve® Prime Pork Chops
(6 ounces each), frenched
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 ½ teaspoons canola oil
- Pat pork chops dry and season with salt and pepper. Heat oven to 350°F.
- Add the canola oil to a medium-sized sauté pan over medium-high heat.
- When oil is sufficiently hot, add the pork chops, it should sizzle immediately. Cook the chops for approximately 3 minutes until a golden brown is achieved. Flip the pork chops over and cook an additional 3 minutes.
- Remove the chops from the pan and finish cooking in the oven. Internal temperature of the pork chop should reach 165°F. Let cooked chops rest for 10 minutes.
Grilled Mango Salsa
1 small jalapeno, washed
1 Roma tomato, diced
1 tablespoon red onion, diced
1 small garlic clove, minced
1 tablespoon cilantro leaves, chopped
2 teaspoons olive oil
1 teaspoon lime juice
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
- Peel and de-seed the mango. You should end up with two halves.
- Grill the mango halves on a very hot grill. At the same time char jalapeno.
- Dice the grilled mango, de-seed the jalapeno and chop it finely.
- Add all ingredients to a bowl and toss.
- Add a spoonful of salsa on chops at time of serving.
2 large green plantains
1/3 cup canola oil
1 tablespoon kosher salt
- Peel the plantains and cut into 1-inch rings
- Heat oil in a large heavy bottomed sauté pan and fry the plantains on each side for approximately 3 minutes per side.
- Remove the plantains from the pan and smash with the back of another skillet or something similar.
- Return the plantains to the still hot skillet and cook them until they are deeply browned and tender.
- Remove the plantains and pat quickly with paper towel, season with salt and serve.