Stewed Pork Chops (Jamaican Style)
Description
Stewed pork chops, done Jamaican way, packed full of flavours, that everyone is sure to love. Serve with mashed or bake potatoes, white rice, yellow rice or rice and beans,
INGREDIENTS
- 3 • bone in pork chops (For this recipe I used the think cut chops)
- 4 • size carrots (peeled and cut in desired size)
- 1 cup • beef broth (can also use chicken broth)
- 2 cups • ½ and tbsp water
- 1 tablespoon • cornstarch (to thicken gravy
- 2 teaspoons • brown sugar
- 1/3 cup • ketchup
- 2 tablespoons • soy sauce (low sodium)
- 3 • fresh thyme
- 1 • rosemary
- 1 teaspoon • salt
- 2 teaspoons • black pepper
- 1 teaspoon • all-purpose seasoning
- 2 teaspoons • paprika
- 2 teaspoons • garlic powder
- 1 • tsp all spice
- 2 teaspoons • onion powder
- 1 • onion (Sliced)
- 3 • of garlic (diced)
- • Small pinch of fresh ginger (finely diced)
- 1 • bonnet pepper (dice, leave seeds in depending)
- 3 tablespoons • 3-4 canola oil
- • ¼ stick of butter
Instructions
- Wash and clean pork chops, season with all dry seasoning and soy sauce or browning. Cover and marinade in the fridge for at least one hour. Heat oil on medium heat, brown chops, on each side, till you have a golden-brown color
Set aside and do this in batches. When done, in the same pan, add butter, let butter melts, then sauté, ginger, garlic, onions and peppers. Sauté about 3 minutes, then add brown sugar, stir about 3 minutes, then add ketchup, stir well to combine. Layer pork shops in pot, over the sauté vegetables, then add broth, thyme and rosemary, cover and cook 35 minutes, then add ½ cup water, also make cornstarch slurry with cornstarch and 2 tbs water, add carrots on top pour cornstarch slurry all over, cover and cook for 20-25 minutes. At halfway mark, use a spoon to pick up gravy and pour over the meat and carrots.
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