mrs. mullings' baked pork chops
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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prep time
15 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 6 - pork chops, thick-cut
- - salt and freshly ground black pepper, to taste
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 - scotch bonnet chile, minced (or jalapeno, minced)
- 2 medium onions
- 1 large tomato
- 1 - green bell pepper
- 1/4 cup butter
- 1/2 cup water
- - sprig thyme
- - guava jelly or applesauce
How To Make mrs. mullings' baked pork chops
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Step 1Preheat oven to 350F (175C).
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Step 2Rinse and dry pork chops, then season with salt and pepper. Sprinkle with garlic.
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Step 3Heat oil in a large skillet over medium heat. Add pork chops; brown on both sides. Transfer the pork chops to a baking pan.
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Step 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.
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Step 5Serve with guava jelly or applesauce.
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