The Recipes

Jerk Pork Chop with Apple-Tomato Salsa

I was inspired by a multitude of things tonight.  I was missing The Longboard, the pub I worked at for years in SoCal, where we had the most amazing jerk sauce.  Seriously amazing.  If you're ever in Huntington Beach, you must go there.  Tell them Laurie told you to come in.  I betcha they'll be nice.

I also have been fiending for various salsas and condiments as I usually do in the summer.  Hence the combination.

Jerk Pork Chop with Apple-Tomato Salsa


- 1 garlic clove, pasted
- 1 T. dark molasses
- 1 tsp. Allspice
- 1 T. dried thyme (or 6-7 sprigs fresh)
- 1 tsp. dried parsley
- 1 tsp. powdered ginger
- 1 tsp. cinnamon
- 1 T. cayenne
- pinch red pepper flakes
- 1 T. brown sugar
- 2 T. water
- 2 T. vegetable oil
- 1 thick-cut pork chop
- 1/2 apple, cored and finely diced
- handful of cilantro, chopped
- 1/4 small red onion, diced
- 1 jalapeno, seeds and ribs removed, finely diced
- 1/2 tomato, diced
- 1 lime, juiced
- olive oil
- salt
- pepper

In a small bowl, combine the first 12 ingredients.  Add the water last if it is too much of a paste and not a sauce.  Whisk everything together and season with salt and pepper.

Preheat the oven to 375 degrees.  Slather the marinade over the pork chop.  Let it sit for at least 20 minutes.  Heat 1 T. of olive oil in an oven-safe skillet.  Add the pork chop and sear on each side for 2-3 minutes; just long enough for a brown crust to develop.  Transfer the pan to the oven and cook for another 12-14 minutes, or until the pork chop is at least 145 degrees.  Let it rest.

In another bowl, combine the apple, tomato, onion, jalapeno, and cilantro.  Squeeze the lime juice over the salsa and season with salt and pepper.  Slice the pork chop and top with the salsa.