I’m obsessed with cooking. Well let’s be real, I’m obsessed with cooking what I like; all kinds of pasta combinations, fried chicken and pork chops. I’ve only been cooking these hand sized slabs of hog meat for little under a year and boy let me tell you, I think I’ve got it down to a science. What I love about cooking pork chops is there’s very little prep to do to the meat unlike whole chicken. You just wash and season and yes I’m Jamaican so we still wash our meats thoroughly despite the new findings of how ironically unhealthy that practice is. My approach to the chops is simple and I believe easy to imagine. I look at pork chops the same way I would at steak, beef and any other red meat that needs to be slow cooked, seasoned to the marrow and served up saucy! Are you with me?


My go to sides for my chops is typically fried ripe plantains and rice and peas but this time around I was cooking for a lunch for two and decided to go with salad and potatoes.




Pork Chops  •  4 pieces of lean pork chops • Pepper jelly, I use busha brown’s  •  Ketchup Maggie Jerk power seasoning  •  Thyme  •  Garlic   •  Ginger  •  Cinnamon  •  Oil for searing


Ready your chops with a little wash wash situation. Finely chop thyme, garlic and ginger and add to chops before adding one pack of Maggie jerk powder seasoning and about half teaspoon per chop.  Heat your frying pan at medium heat for about 5 minutes and get ready because this goes over very quickly. Add your oil (enough for your chops to swim a little). Add seasoned pork chops and sear on each side for 5 minutes each, still at medium heat. Add half cup of water, 4 spoons of ketchup and two spoons of pepper jelly. Allow your chops to simmer until your sauce is thick and almost sticky. Your Dunzo!



Lettuce  • Tomatoes  •  Red and yellow sweet peppers  •  Ranch for dressing

Chop everything up. (lol) And add your desired dressing, my favorite is some good ole’ ranch!



Red baby potatoes  •  Sea salt  • Garlic powder  • Butter

Wash potatoes cleanly and add to salted boiling water for 20 minutes. Poke your largest unpeeled potato with a fork to test readiness. Drain water and cut your potatoes in half and add butter and sprinkle garlic pepper over them to your heart’s content.