Jamaican Jerk Pork Chops

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Pan-seared instead of grilled, these Caribbean-inspired pork chops are ready in a flash.

Recipe tags: chicken base, easy difficulty, chicken, skillet

4	boneless center-cut pork chops, about 1-inch thick
2 Tbsp	jerk seasoning, divided
1	onion, diced
1	each red and yellow pepper, sliced,
2 cloves	garlic, minced
2 Tbsp	Better Than Bouillon^® Roasted Chicken Base
2 Tbsp	lime juice
1 Tbsp	honey
2 Tbsp	finely chopped fresh cilantro

1

Season pork chops with 4 tsp jerk seasoning. Heat oil in large skillet set over medium heat; cook pork chops for 2 to 3 minutes per side or until golden brown. Transfer to plate.
2

Stir in onion, red and yellow peppers, garlic and remaining jerk seasoning; cook for 3 to 5 minutes or until slightly softened.
3

Stir in 1 cup water, Roasted Chicken base, lime juice and honey; bring to boil. Return pork chops to pan. Reduce heat to medium-low; cook for 6 to 8 minutes or until pork chops are just cooked through and sauce is slightly thickened. Sprinkle with cilantro.

Tip: Alternatively, use bone-in pork chops, adjusting cooking time as needed.

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