Pan-Fried Jerk Pork Chops
Description
This recipe yields pan-fried, jerk-rubbed, lime-infused pork chops in about 20 minutes. Serve chops with sweet potatoes, vegetables, and applesauce.
Ingredients
•
2 tablespoons Jamaican jerk seasoning
•
1 tablespoon salt
•
1 tablespoon ground black pepper
•
2 tablespoons olive oil
•
1/2 medium yellow onion, diced
•
4 (5 ounce) boneless pork chops, about 1 inch thick
•
2 medium limes, juiced
Directions
1
Combine jerk seasoning, salt, and black pepper in a small bowl; set rub aside.
2
Heat oil in a large skillet over medium heat; add about 1 tablespoon jerk rub. Add onion; cook and stir until soft, about 3 minutes.
3
Meanwhile, sprinkle 1/2 remaining jerk rub onto one side of each pork chop. Poke 4 or 5 holes into each chop, using the tip of a knife; drizzle 1/2 lime juice over top. Place chops, seasoned-sides down, into the hot skillet.
4
Cook until brown, 5 to 7 minutes. While chops cook, sprinkle remaining jerk rub onto top sides of chops; poke 4 or 5 holes into each chop using the tip of a knife. Drizzle remaining lime juice over top. Flip chops; cook until brown and no longer pink in centers, 5 to 7 minutes more. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).