SERVES 4
When I started the Paleo diet, one of my closest friends brought me some jerk seasoning from Jamaica. I read the ingredients and noticed a few questionable items, so I decided to make my own. This is what I came up with!
INGREDIENTS
2 scallions, chopped
2 cloves garlic, minced
1 tbsp/8 g fresh ginger, peeled and grated
1 serrano chili pepper, seeded and minced
1 tbsp/20 g raw honey
1 tbsp/6 g allspice
1 tbsp/2 g dried thyme
1 tsp/8 g ground cinnamon
1 tsp/3 g ground nutmeg
¼ tsp cayenne pepper
1 tsp/5 g sea salt
1 tsp/5 g pepper
juice of 1 lime
juice of 1 orange
2 tbsp/30 ml coconut vinegar
2 tbsp/15 g coconut aminos
¼ cup/60 ml extra-virgin olive oil
2 tbsp/30 ml coconut oil
4 pork chops, bone in
COOKING INSTRUCTIONS
Combine all of the ingredients in a bowl except the coconut oil and pork. Make sure it is all mixed well. Place pork chops in a shallow bowl and pour marinade over the chops. Cover and marinate for at least 1 hour, up to overnight.
Heat the coconut oil in a large skillet over medium heat. When it has melted, remove the pork chops from the marinade and place in the skillet, making sure they are not crowding each other. If your skillet is not large enough, you may need to do this in batches. Cook 3–4 minutes per side; the length will depend on the thickness of your chops. Flip over as soon as one side is well browned.
