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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Paula Deen - And I haven't a clue as to the identity of Dora but she's a very good cook. I made this using only the Jerk Spice as it includes all the ingredients of her House Seasoning & most seasoning salts. I also substituted chili pepper flakes for the scotch bonnets because I'm a weenie. Next time, I'll try it the real way and see if there is any difference other than the sodium level. Trivia - The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655. Ingredients:
2 lbs boneless pork loin or 2 lbs boneless pork chops |
seasoning salt |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
1 tablespoon kosher salt |
1 teaspoon ground allspice |
1 teaspoon brown sugar |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon crushed dried scotch bonnet pepper |
1/2 teaspoon paprika |
1/2 teaspoon dried chives |
1/2 teaspoon ground nutmeg |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon dried thyme |
Directions:
1. Preheat oven to 350ºF.
2. If using pork loin, slice into chops about 3/4-inch-thick.
3. Dust both sides lightly with Seasoning Salt & House Seasoning.
4. Coat well with Jerk Spice, being sure to cover all sides & edges.
5. Bake until cooked through, around 30 minutes.
6. Note: Maybe this is superflous info, but you will NOT use all the House Seasoning or jerk spice.
7. House Seasoning yields 1 1/2 cups.
8. Jerk Spice yield: 1/2 cup.
9. Store remainders of both in airtight containers for up to 6 months.
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