This super easy dinner is a tribute to the much anticipated arrival of extraordinary spring weather that’s sure to be followed by lots of sunshine and less time in the kitchen. Generally, I braise pork chops. Braising ensures a very moist texture, but is time and heat intensive. For this evening’s meal, I fired up the grill, threw on some seasonings, and sliced a few lemons and oranges. It really doesn’t get anymore simple than that! The jerk seasoning gives the chops a teeny bit of kick and the citrus adds a light and buoyant flavor welcoming you right into early spring. If you have extra time, I’d try marinating the pork chops in either this citrus marinade featured at LE’s birthday party or Mama Houdyshell’s Chicken Marinade. The pork chops were very nice without a marinade, but I’m sure either of these style marinades would compliment the pork nicely.
Jerk Seasoning comes from Jamaica and principally includes allspice and hot peppers, in combo with garlic, salt, cinnamon, and other spices. Add a little of the islands into your backyard and enjoy with a cool Red Stripe!
Grilled Jerk Pork Chops
Bone in Pork Chops
Caribbean Jerk Seasoning
2 oranges halved
2 lemons halved
Season Pork Chops surface with Caribbean Jerk Seasoning. Preheat a gas grill on medium high heat with lid closed for 15 minutes. Turn heat to lowest setting. Grill Pork Chops over direct heat for 5 minutes with lid closed, then turn. Grill lemons and oranges on upper rack. Check temperature of pork chops after another 5 minutes. Cook to an internal temp of 155, then let rest on the counter for 5 minutes before serving. Squeeze half a roasted lemon and half a roasted orange just before eating.
