JERK PORK CHOPS IN OVEN RECIPES

Name: BBQ Pork Chops
Prep time: 5 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 1 tbsp paprika; 2 tsp brown sugar; 2 tsp salt; 1/2 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp pepper; 1/4 tsp cayenne (optional); 2 tbsp olive oil; 4 bone-in pork chops; 1 1/2 cups chicken broth; 1/3 cup BBQ sauce

BBQ PORK CHOPS – INSTANT POT RECIPES

BBQ Pork Chops – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tbsp paprika
2 tsp brown sugar
2 tsp salt
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
1/4 tsp cayenne (optional)
2 tbsp olive oil
4 bone-in pork chops
1 1/2 cups chicken broth
1/3 cup BBQ sauce

Steps:

In a small bowl combine the Spice Mixture ingredients and use to season both sides of the pork chops.
Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
When oil gets hot, brown the meat on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat back into to the pot.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes and adjust to LOW PRESSURE.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Remove the pork chops to a foil-lined baking sheet and brush with bbq sauce. Set the pan under the broiler until meat is caramelized and bubbly, 3-4 minutes. Serve immediately.

SLOW COOKED JERK PORK WITH CARIBBEAN SALSA

Slow Cooked Jerk Pork with Caribbean Salsa image

Slow Cooked Jerk Pork with Caribbean Salsa is a delicious pork roast, marinated overnight with fresh citrus juice, garlic, and jerk seasoning. Topped with a bright Caribbean salsa of fresh mangoes, avocado and cilantro.

Provided by Gina

Categories Dinner

Total Time 550 minutes

Prep Time 10 minutes

Cook Time 540 minutes

Yield 10

Number Of Ingredients 12

Ingredients

3 lb boneless pork shoulder blade roast (lean, all fat removed)
6 cloves garlic (crushed)
2 - 3 tbsp Walkerswood Jerk Seasoning
1/2 tsp coarse salt
1 lime (squeezed)
1/2 cup fresh orange juice
1 haas avocado (diced)
2 large ripe mangos (peeled, seeded and coarsely chopped)
1 1/2 tbsp chopped red onion
1-2 tbsp chopped fresh cilantro
2-3 tbsp fresh lime juice
salt and pepper (to taste)

Steps:

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves).
Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.
The next morning, put everything in the crock pot and cook on LOW for 9 hours.
After 9 hours, remove pork and shred using two forks.
Remove liquid from crock pot and reserve.
Add shredded pork back to the slow cooker.
Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
Let it cook an additional 15 minutes.
Meanwhile make the Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.

Nutrition Facts : ServingSize 3 oz pork, 1/3 cup salsa, Calories 265 kcal, CarbohydrateContent 11.5 g, ProteinContent 21.4 g, FatContent 15 g, SaturatedFatContent 5 g, CholesterolContent 72.3 mg, SodiumContent 468.4 mg, FiberContent 2 g, SugarContent 7.5 g

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