CARIBBEAN JERK CHOPS WITH SPRING VEGETABLES
To prepare this wonderful "other white meat" dish you will need:
4 boneless pork chops
1 jar Lawry's Caribbean Jerk 30 minute marinade
1 lb. fresh spring asparagus
12 "B" size new potatoes
1 pkg. Christopher Ranch Peeled Pearl Onions
Grated Parmesan Cheese
Lawry's Seasoned Salt
Cut asparagus to spears about four inches long. Place enough olive oil and a healthy dash of Worcestershire sauce in shallow dish to coat asparagus. Roll asparagus in olive oil then sprinkle with Lawry's seasoned salt and Parmesan cheese. Set aside.
Thirty minutes before cooking time, submerge chops in Lawry's Caribbean Jerk Marinade and place in refrigerator.
In a two quart, or better, sauce pan place new potatoes and cover with water. You will par-boil potatoes until first sign of tenderness (usually about 10 minutes after they come to boil). Once par-boiled, remove, drain, and set aside.
Ten minutes after beginning to marinade chops begin your charcoal. You will need 22 briquet's.
Five minutes before your 30 minute marinading time is up, place 8 coals on bottom and 14 on top of your Dutch oven to preheat oven.
When marinading time is up, place chops in Dutch in a shingled fashion. Between each chop place five or six asparagus spears. On each side of the chops place the new potatoes and pearl onions in a mixed style.
You will cook this recipe for 45 minutes*.
*Most certainly we want pork to be cooked thoroughly, however we must be careful not to overcook pork... it's a rather tender meat.
Everything in this dish is rather tasty, but the centerpiece of flavor rests in the Caribbean Jerk Chops... and they are surprisingly tender.
|Caribbean Jerk Chops ready to be cooked.|
|Caribbean Jerk Chops done.|
|With the correct temperature distribution the asparagus will reach that perfect point of firmness and tenderness.|