Mrs. Mullings' Baked Pork Chops
Vicki Butts (lazyme)
Mrs. Mullings (nobody seems to call this wonderful woman by a first name) used to be Erroll Flynn's private cook when he hung out in Port Antonio, Jamaica. Though she says his favorite breakfast was raw dolphin on the dock and his favorite lunch was virtually any alcoholic liquid, she occasionally sneaked in her amazing pork chops. They are now served at her Port Antonio inn, DeMontevin Lodge.
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- pork chops, thick-cut
- salt and freshly ground black pepper, to taste
- 1 clove
- garlic, minced
- 2 Tbsp
- vegetable oil
- scotch bonnet chile, minced (or jalapeno, minced)
- 2 medium
- 1 large
- green bell pepper
- 1/4 c
- 1/2 c
- sprig thyme
- guava jelly or applesauce
1Preheat oven to 350F (175C).
2Rinse and dry pork chops, then season with salt and pepper. Sprinkle with garlic.
3Heat oil in a large skillet over medium heat. Add pork chops; brown on both sides. Transfer the pork chops to a baking pan.
4Coarsely chop chile, onions, tomato and bell pepper and spread over chops. Add butter, water and thyme. Cover and bake until tender but not dry, about 35 minutes.
5Serve with guava jelly or applesauce.