Jamaican Pork with Caribe Sauce

Well folks, it’s another cold, rainy, gloomy day in Central Virginia.  In this kitchen that means it’s Caribbean night!  Complete with mojitos.  I always struggle to find something new to do with pork chops.  This was a good call.  Hot, spicy, citrusy, sweet – everything a Caribbean dish should be.  And easy!

First, kudos to Ault Family Farm for the fantastic pork.  This is seriously good pork, folks.  And seriously good people too.  I started with a huge bone-in pork chop and this is so good I could easily have eaten the whole thing.  Add a little orange juice and some jerk spice rub and you’re ready to go.  No marinating, nothing.  And then there’s the Caribe Sauce.  Yum.  Admittedly I took the most liberties with the sauce.  It calls for currant jelly and I used red pepper.  It calls for orange juice or rum and I used both.  It calls for a clean sauce pan and I used the pan I cooked the pork in.  You can’t beat de-glazing for terrific flavor.  The sauce rocks.

A few tips.  Bring the pork to room temperature before you put it in the pan.  Make sure the pan is smoking hot.  Also, if you’re watching your sodium intake you might want to make your own jerk seasoning.  There’s a recipe on my spices page.  Pre-made spice rubs tend to be on the salty side.  ALso be sure to let the meat rest about 10 minutes before you slice it.  You’ll be making the sauce so that part will take care of itself.  The recipe recommends serving this with rice, but I recommend couscous.  Marrakesh Express has a great Mango Salsa couscous.  It’s the perfect side. Right alongside a mojito!

Good? So, so, so good.  Really good.  Really.
Easy? So, so easy. And quick.
Good for company? You bet. Throw a Caribbean dinner to warm up a Winter evening.
Special shopping? Nope.

Jamaican Pork with Caribe Sauce


I large bone-in pork chop
3 tablespoons fresh orange juice
1 1/2 Jerk Seasoning
1 tsp vegetable oil


2 Tbsps Pepper jelly
2 Tbsps Dijon mustard
1 1/2 tablespoons dark rum
1 1/2 Tbsps orange juice


Brush pork with orange juice, and rub evenly with jerk seasoning.

Heat oil in heavy pan until it smokes. Cook 6-8 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Remove from pan. Let rest 10 minutes. Cut pork diagonally into thin slices, and arrange on a serving platter.

Whisk together juice, jelly and mustard in pan over low heat, and cook, whisking constantly, until thoroughly heated and bubbling. Remove from heat, and stir in rum. Drizzle warm sauce over pork slices; garnish with crushed peanuts, if desired.

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