Honey Pineapple Hibiscus Jerk Pork

4lbs bone in center cut pork chops

2 tbsp olive oil

3 tbsp spicy jerk marinade

2 tbsp crushed pineapple

3 tbsp juice from the pineapple

Juice of ½ lemon

1 tsp Debbie’s Caribbean soul spice

1tbsp onion powder, garlic powder, all purpose seasoning, Caribbean sazon, black pepper

Salt to taste

3 tbsp honey

Ingredients for sauce

½ cup dried hibiscus ( soaked 1 cup hot water for 15 minutes)

1/3 cup shredded pineapple with juice

Juice of ½ lemon

Juice of 1 lime

1/8 cup honey

1 scotch bonnet pepper (minced with or without seeds)

1 pinch of ginger ( grated)

4 cloves garlic (minced)

Salt and pepper to taste

¼ tsp Debbies Caribbean soul spice, smoked paprika, onion powder, garlic powder, sazon

1/8 cup water

Arrow root slurry ( 2tsps. Arrow root powder w/2 tbsp water)

1 tsp olive oil

2 tbsp butter

In a bowl combined all the ingredients to marinade ork shops and mix well to combine. Wash pork chops with lemon juice and water, rinse well and drain. Seasoned with marinade , cover and let sit for at least 1 hour ( the longer the better). Preheat oven to 350 degrees, baked covered for 35 minutes, ( there will be a lot of liquid this is fine, it ensures you get real fall off the bone pork chops) remove cover and bake 20 minutes uncovered flipping halfway through. In the meantime in a sauce pan, add olive oil and butter, when butter melts add ginger, garlic and scotch bonnet cook stirring constantly for 2 minutes. Add crush pineapple, lemon juice, lime juice and water from soaked hibiscus. Cover and bring to a low boil, add honey and stir well, add water and the dry seasonings, stir well to combine, cook slowly for 5 minutes stirring constantly, add slurry and stir well , cook for another 5 minutes stirring constantly.

You can drizzle over pork chops, or lather them and put back in the oven for 8 minutes.