Ingredients
Pork Chops
- 6 center cut pork chops (4 ounces each)
- 1 Cup prepared Jamaican Jerk Marinade
Procedure
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
Raisin-Rum Sauce
- 1 Cup spiced dark rum
- 1 Cup California raisins
- 1/2 Cup brown sugar
Pork
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.
Raisin-Rum Sauce
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.
To Serve
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.