Summer is officially here and we all know what that means....grilling time! I love, love, love cooking on the grill. It's healthy, delicious and just screams summer sunday funday. This is a great recipe that is extremely easy, and tastes delicious!
Even moreso than other cooking methods, when using a grill your meat is the star of the show. Splurge a little on your meat, you don't need much for the rub and you can serve this with rice and a ear of corn and it's a full meal. It'll be worth the extra few bucks, I promise!
Carribean Jerk Rub:
**Note** This recipe is mild-medium, if you like a little more kick throw in an extra 1/2 tsp hot sauce and 1/2 teaspoon cayanne pepper
2 Thick cut bone-in porkchops
2 cloves garlic
2 teaspoons Whole Foods Caribbean Jerk Blend seasoning (or comparable seasoning blend)
1 teaspoon Melinda's Mango Habanero Sauce
1 teaspoon packed brown sugar
1 tablespoon olive oil
Wash and pat dry porkchops, leave out on a clean dish while you prep your rub. It's best to grill meat right at room temperature, it cooks more evenly. (Tip: this is true for most things you grill. Be careful not to leave meats and seafood out too long, but room temperature is ideal for grilling).
Grate your garlic cloves into a small bowl. Using a small spoon, mix in seasoning, sugar, habanero sauce and olive oil until smooth and a deep brown/auburn color. If you're looking for some heat, add in the cayenne pepper in this step as well.
Spoon a generous amount of the mixture onto one side of each chop and use your fingers to rub in well. Turn over and repeat process on the other side. Let sit for about 45 minutes to an hour - this is a great time to prep or cook anything else you want to go with this. I served this with grilled corn (check back for recipe!), guacamole, and cilantro-lime rice (see recipe here)
Here's the even easier part! It's grill time baby...and who said grilling was for men? Scoot that bf/hubby/daddy or brother that THINKS he knows what he's doing on the grill out of the way and toss your chops on a medium-high heat and close the grill. Turn over after 3 minutes to start a nice, even cooking. You'll want to flip these one or two more times at about 3-4 minute intervals to get a nice even color and grill marks.
To test the meat - using a fork or spoon, press the flat side of the fork to the middle of the chop. If it's extremely soft and bounces right back it's not done. If it's medium the meat will give some and bounce back a bit slower, if it's well-done the meat will barely give at all.
Remove and enjoy!