Clay Baked West Indian Style Pork Chops
Today we are going to take a look at a way to do West Indian style pork chops in the clay baker. They come out very moist and with a nice touch of heat.
First you need to blend the seasoning for the chops. I made 6 large bone-in chops, so all the measurements are for around that quantity.
Thoroughly mix 2 tablespoons of jerk seasoning, 2 tablespoons of curry powder, 2 tablespoons of paprika and 1 tablespoon of cayenne pepper.
Season your chops with black pepper and salt to taste, and then coat the chops all over with the seasoning blend.
This seasoning blend also works well for baked chops, but we are going to clay bake them in stock for more flavour.
Fill both sides of the baker with water and let sit for 15 minutes.
Empty out the water and place the seasoned chops in your clay baker and add 2 cups of chicken stock, 4 minced cloves of garlic and a thumb sized piece of crushed ginger.
Place the clay baker, top on, in a COLD oven (as always with a clay baker) and set to 425. Cook for 1 hour or until tender.
These chops will be spicy and delicious. They go well with rice or rice and peas.
They can also be served with a poached or fried egg on top. This is a very tasty way to enjoy them, especially as leftovers for breakfast or lunch.
This recipe was originally posted on The Left Chapter blog, May 21, 2016