Celebrity chef Kary Osmond grilled up some fantastic recipes for DuBreton, a leading pork specialist with farms in both Quebec and Ontario. Check out her Caribbean Jerk Pork Chops recipe, perfect for your upcoming summer bar-be-que:
2 packs (6 chops) Boneless Loin Chop, Center Cut
1 habanero chili pepper, stem removed
3 green unions
¼ cup (60 ml) canola oil
1 lime, juiced
1 tbsp (15 ml) soy sauce or Tamari
1 tbsp (15 ml) garlic powder
2 tsp (10 ml) dried thyme
2 tsp (10 ml) allspice
1 tsp (5 ml) brown sugar
1 ½ tsp (7 ml) salt
½ tsp (2 ml) pepper
½ tsp (2 ml) cinnamon
2 cups (500 ml) pineapple, finely diced
¼ cup (60 ml) red pepper, finely diced
1 green onion, minced
1 lime, zested and juiced
1 tbsp (15 ml) honey
¼ tsp (1 ml) salt
1.In a food processor, purée habanero chili pepper, green onions, oil, lime juice, soy sauce, garlic powder, thyme, allspice, brown sugar, salt, pepper and cinnamon until smooth.
2.Place pork chops in a shallow bowl, and spread with jerk marinade. Marinate at room temperature, for 30 minutes, turning occasionally. You can also marinate the chops in the refrigerator for up to one day.
3.Preheat the BBQ to medium heat (350° to 450°F/175° to 230°C).
4.Prepare the salsa by mixing together the 6 last ingredients.
5.Grill the pork chops over direct heat, with the lid closed, 3 to 4 minutes per side. Remove from grill and serve with pineapple salsa.
• For spicier chops, blend the habanero whole. For less spice, carefully remove the seeds from the habanero. Wear gloves while removing the seeds as they are coated in very spicy oil that is hard to remove from your hands.
• These chops cook very quickly; do not leave the grill unattended.
• Get creative with the salsa. If you can’t find pineapple, try substituting with mango, peaches or strawberries.
• When cleaning the food processor bowl, use cold water first. Hot water will create steam that will carry the spiciness of the chili peppers and can make you cough.
Simple green salad or Jamaican rice and peas.