Mrs. Mullings' Baked Pork Chops

Mrs. Mullings' Baked Pork Chops

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Vicki Butts (lazyme)


From Caribbean Cooking by John DeMers. He says.......

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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15 Min
45 Min


  • 6
    pork chops, thick-cut
  • ·
    salt and freshly ground black pepper, to taste
  • 1 clove
    garlic, minced
  • 2 Tbsp
    vegetable oil
  • 1
    scotch bonnet chile, minced (or jalapeno, minced)
  • 2 medium
  • 1 large
  • 1
    green bell pepper
  • 1/4 c
  • 1/2 c
  • ·
    sprig thyme
  • ·
    guava jelly or applesauce

How to Make Mrs. Mullings' Baked Pork Chops


  1. Preheat oven to 350F (175C).
  2. Rinse and dry pork chops, then season with salt and pepper. Sprinkle with garlic.
  3. Heat oil in a large skillet over medium heat. Add pork chops; brown on both sides. Transfer the pork chops to a baking pan.
  4. Coarsely 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.
  5. Serve with guava jelly or applesauce.

Printable Recipe Card

About Mrs. Mullings' Baked Pork Chops

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Caribbean

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