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Caribbean Style Pork Chops

This menu is inspired by my chat about Jamaican food with award-winning writer, Melissa Thompson, on Eat My Globe, my food history podcast. Do give it a listen. It takes the styles of the Caribbean region. The pork chop is doused in a coconut rum sauce and flavored with spices such as allspice, turmeric and scotch bonnet powder. I think it is a delicious meal with my memories of all the smells and senses of my visits to the Caribbean. Enjoy.

A plate of Caribbean Style Pork Chops with rice and roasted brocollini

Caribbean Style Pork Chops Recipe

(Serves About 2)



For the Pork Chops:

  • 2 x 6 oz Pork Chop per person

  • 2 Tablespoons Olive Oil

  • 1 Teaspoon Allspice Powder

  • 1 Teaspoon Turmeric Powder

  • 1 Teaspoon Paprika Powder

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground White Pepper


For the Coconut Rum Sauce:

  • ½ Cup Dark Rum

  • ½ Stick of Butter

  • 2 Shallots (Minced)

  • 3 Cloves Garlic (Minced)

  • 1 Cup Beef Stock

  • ¼ Cup Coconut Milk

  • 1 Teaspoon Molasses

  • ¼ Cup Demi Glace (You can buy concentrate for this from most supermarkets)

  • 1 Tsp Kosher Salt

  • 1 Tsp Ground Black Pepper


For the Pork Chops:

  1. Mix the olive oil and the spices in a bowl.

  2. Give the pork chops a good dose of the spice mixture.

  3. Allow to rest in the fridge for around 2-3 hours.

  4. When ready to cook, grill them on a cast iron or grill for 6 mins – 8 minutes per side or until the internal temperature comes to 145°F.

  5. Rest for 3-4 minutes.


For the Coconut Rum Sauce:

  1. Melt the butter into a saucepan.

  2. Once it is all melted and begins to foam, add the shallots.

  3. Season with a pinch of salt and pepper. Keeping the rest to season at the end.

  4. Cook the shallots for 2 minutes.

  5. Add the minced garlic.

  6. Cook the garlic for 2 minutes.

  7. Add the beef stock, dark rum and coconut milk. Combine well.

  8. Add the molasses and the demi glace and combine well.

  9. Simmer on a gentle heat until all of the liquids have combined to one. This should be about 10-15 minutes.


To Serve:

  1. Place the pork chop on a plate and drizzle* with the Coconut Rum Sauce, and serve the rest on the side.


*Drizzling may be difficult as it is so delicious, if I say so myself, that you may want more.

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