Grilled Jamaican Jerk Pork Chops with Raisin-Rum Sauce and Garlic Sweet Potatoes
Flavors of the Caribbean sparkle with rum sauce and garlic sweet potatoes.
- 6 center cut pork chops (4 ounces each)
- 1 cup prepared Jamaican Jerk Marinade
Garlic Sweet Potatoes
- 4 small sweet potatoes
- 1 tablespoon olive oil
- 2 teaspoons chopped garlic
- 1 tablespoon chopped and seeded serrano pepper
- Salt and pepper; to taste
- 1 cup spiced dark rum
- 1 cup California raisins
- 1/2 cup brown sugar
Combine pork chops and marinade in a large resealable bag. Allow to stand in refrigerator for at least 4 hours turning once or twice.
Garlic Sweet Potatoes
Scrub potatoes and bake at 350°F for 1 hour or until sharp knife inserted in center pierces easily. Meanwhile, heat oil in a small skillet and sauté garlic and pepper for 3 to 4 minutes until pepper is soft. When potatoes are done, cut in half and scoop pulp into a mixing bowl. Discard skins. Add sautéed garlic and pepper to bowl; mix well. Season to taste. Keep warm.
Remove chops, reserving marinade, and set aside. Combine rum, raisins, brown sugar and reserved marinade in a saucepan. Bring to boil over medium-high heat and reduce to 1-1/2 cups. Season to taste.
Grill pork chops for 2 to 3 minutes on a hot grill, turning 1/4 turn and grilling an additional 2 to 3 minutes. Turn pork chops over and repeat until done (170°F). Place a scoop of Garlic Sweet Potatoes in center of each plate. Lean a pork chop against potatoes and spoon 1/4 cup of Rum-Raisin Sauce over all.
Note:To reduce calories and sodium, brush chops with marinade and reduce marinade to 1/4 cup in sauce. Also reduce rum to 1/4 cup and sugar to 2 tablespoons to make 580 calories and 430mg (18%) sodium.
Nutrition Facts Per Serving
Calories 740 (41% from fat); Total Fat 34g (sat 12g, mono 16g, poly 6g, trans 0g ); Cholesterol 80mg; Protein 32g; Carbohydrate 57g; (Dietary Fiber 2g; Sugars 49g; ); Iron 2mg; Sodium 1160mg; Calcium 42mg; Potassium 478mg
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