“This dish is juicy, tender and delicious with a burst of Caribbean flavours (if I do say so myself!).” – Chef Noel Cunningham
(Makes 2 to 4 servings)
For the Roasted Red Pepper Sauce
2 red bell peppers, roasted, peeled, seeded, and chopped
2 shallots, chopped
4 cloves roasted garlic, peeled
1 Tbsp. honey
Kosher salt and freshly ground black pepper
1/4 cup olive oil
Combine the peppers, shallots, garlic and honey. Purée in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
For the Rub
1 1/2 Tbsp. smoked paprika
1/2 Tbsp. black pepper
1/2 Tbsp. Kosher salt
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. sugar
1 tsp. ground allspice (pimento)
For the Pork Chops
4 (1-inch-thick) bone-in pork chops (about 1 1/4 lb)
2 Tbsp. olive oil
2 Tbsp. butter
1 sprig rosemary or fresh thyme
Combine all ingredients in a small bowl. Sprinkle some of the rub on both sides of the pork chops; cover, and refrigerate 6 to 7 hours or overnight, prior to cooking.
Remove chops from refrigerator and allow to sit 10 minutes before cooking. Heat a medium frying pan, drizzle with olive oil and add butter. Once the frying pan is heated, add pork chops and leave to cook on each side for 4 minutes or until properly seared.
Add rosemary to pan and baste the meat with melted fat, while it’s cooking (this helps to add flavours and moisture). Remove from frying pan and place in the oven for 3 to 5 minutes.