“This dish is juicy, tender and delicious with a burst of Caribbean flavours (if I do say so myself!).” – Chef Noel Cunningham, Cuisine by Noel
- 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
- 1 1/2 Tbsp. smoked paprika
- 1/2 Tbsp. black pepper
- 1/2 Tbsp. Kosher salt
- 1/2 tsp. chile powder
- 1/2 tsp. garlic powder
- 1/2 tsp. sugar
- 1 tsp. ground allspice pimento
- 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
For the Roasted Red Pepper Sauce: 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.
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.
Recipe by Chef Noel Cunningham