Bring the flavors of Jamaica to your grill with our Jerk Compound Butter to finish off elegant frenched grilled pork chops. And to really experience the island vibe, add a Mango Grilled Salsa and Plaintains.
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® 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.