Jerk Marinade

• 1 tbsp of salt free jerk spice blend (I use Studio Spice Co.)
• 1 red onion
• 2 stalks of scallion
• a couple of sprigs of thyme
• 2 tbsp ground allspice
• 2 scotch bonnet peppers (or you can use habanero)
• 1 c of brown sugar
• 1/2 head of garlic
• 4 tbsp dried oregano
• 1 tbsp ground cinnamon
• 1 tbsp ground nutmeg
• 1 tbsp of fresh ginger
• 1/4 c of soy sauce
• s&p to taste
• 4 bone in pork chops ( I used 1-1/2 bone for this recipe)

Sauteed Apples

• 4 large green apples, cored and sliced
• 2 tbsp butter
• 2 tbsp maple syrup
• 2 tbsp brown sugar
• Juice from 1/2 lime
• sea salt

Equipment needed

• High powered blender
• skillet
• stove top grill
• medium bowl
• baking sheet
• pastry brush
• cutting board
• knife

To make the jerk marinade:

1. Add the ingredients to a high powered blender. Blend until a smooth paste starts to form.
2. Remove from blender and add to a bowl.
3. Using a pastry brush, spread the paste over the pork chops liberally, and set aside.
4. Preheat oven to 400 and preheat a lightly greased indoor stovetop grill over high heat.
5. Add pork chops and cook for 3 minutes, rotate 90 degrees, and cook for another 3 minutes.
6. Flip and repeat on the other side.
7. Add pork chops to a cookie sheet and bake in the oven until done.
8. Remove from the oven and set aside.

To make the apples:

1. To a skillet, over medium high heat, add butter, maple syrup, and brown sugar.
2. Once the butter has melted, add the apples and cook for 2-3 min.
3. Squeeze lime juice and sprinkle sea salt.
4. Cook for a minute or two longer, stirring the apples occasionally, until just fork tender.
5. Remove from heat and set aside.