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Standing Walrus

Fiery Hot, Cranberry Pork Chops

And the answer is? It IS a hot spice blend. This is the first time I'm using my new Fiery Jerk Seasoning Blend, and Boy, was it!

These Pork Loin Chops were moist, still a little crunchy on the outside, and were sweet along with the fiery hot goodness of my new spice blend. If you're a chili head, you'll love this recipe, and the spice.

One of the problems of living on a boat, and having a propane stove, is that once in a while, you run out. The tank sits in a special spot on my bridge, and is a horizontal tank because your standard grill gas tank is too tall to fit in there. Every once in a while, you run out of gas in the middle of cooking something; in this case, it was as I was attempting to light the oven. Thankfully, it wasn't when the roast was half cooked.

I had already made the rub, and placed it on a roast to bake in the oven. I had planned on going a Maple Glazed Pork Loin Roast, I guess that'll be for another time. Since it was too late to go out for gas, I had to punt. I sliced the roast into real thick chops, mixed up some more rub, and cooked these Pork Loin Chops using the method described in this recipe.

  • 8 Large Pork Loin Chops, 1 1/2" thick

  • 1/3 Cup Cornstarch
  • 1 Tablespoon Butt Kickin' Blacken, Fiery Jamaican Jerk
  • 1 Tablespoon Coarse Kosher Salt

  • 1 14 Oz. Can Cranberry Sauce, Whole Berry
  • 1/4 Cup Maple Syrup, Grade "b", Dark Amber
  • 1/4 Cup Molasses
  • 1/3 Cup Gosling's Bermuda Black Rum
  • 1 Tablespoon Butt Kickin' Blacken, Fiery Jamaican Jerk

  • 1 Tablespoon Butter, for frying
  • 1 Tablespoon Vegetable Oil, for frying

Mixing the Rub, Picture

1. Mix up the rub in a small bowl. I used my fingers to break up the lumps of the cornstarch as much as I could.
Coating the Chops with the Rub, Picture

2. Set one pork chop in the bowl, flip it over, and rub the rub mixture into it. Shake off the excess, put it on a platter, and work through the rest of the chops in the same manner. Reserve any of the rub for later, when you're making the gravy.
Browning Pork Loin Chops, Picture

3. Place the butter, and the oil in a Teflon pan, and heat to medium. Place 2 or 3 chops in the pan at a time, and fry until they're browned. it should take about 5 minutes per side. If it doesn't, you've got the pan too high, and the chops will end up burning.

Ron's Note:
Using the cornstarch helps to form a bit of a crust on the outside of the chops. It's so thin, you'll never know that it's there, after it's been cooked.
Mixing the Sauce, Picture

4. While the chops are frying, you can mix up the sauce. I used a fork because it helped to break up the canned cranberry sauce.
Placing sauce in the Fry Pan, Picture

5. As the chops cook, set them on a platter while you're frying all of them.

Clean out the pan, and place about 1/3 of the sauce in the bottom.
Cooking the Chops, Picture

6. Layer the chops back into the pan, and drizzle the rest of the sauce on top. Cover and cook at a simmer for 45 minutes, or, until their internal temperature is 145 degrees when taken with an instant read meat thermometer.

Take them out of the pan, when they're done, and let them rest for 15 minutes while you make the gravy.

Ron's Note:
If your lid isn't high enough, you can use aluminum foil as I did.
Making the Gravy, Picture

7. Add water to the reserved rub, to make a "flavored" cornstarch slurry. Bring any liquid that's left in the pan to a simmer, and add the slurry to it while stirring. Add only 1 tablespoon of the slurry at a time, or you'll end up thickening it too much. If you do over thicken the gravy, just add any fruit juice or water to thin it back down again.
Finished Platter of Cranberry Pork Loin Chops, Picture

8. Serve with Citrus Rice.

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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
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Fiery Hot, Cranberry Pork Chops, Picture

Fiery Hot, Cranberry Pork Chops

When you REALLY want some heat, use the Fiery Jerk Spice Blend. A little goes a long way, and it stillhas the taste of the Islands.


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To Re-heat:
Place a little of the gravy in a small Teflon fry pan alnong with a tablespoon of water. Add 1 chop, cover and heat over low for 7 - 10 minutes. Remember, you're just re-heating the chop not cooking it, so don't cook it too long, or over too high a heat.

If you like this recipe, you might also like these:

Click here to go to my recipe for Fiery, Curried Shrimp

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Click here to go to my recipe for Jerked, Pork Loin Chops

Jerked, Pork Loin Chops

Click here to go to my recipe for Orange, Jamaican Jerked Pork Tenderloin

Orange, Jamaican Jerked,
Pork Tenderloin

Click here to go to my recipe for Steakhouse Marinated, Pork Loin Chops

Steakhouse Marinated, Pork Loin Chops

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