Ingredients:
- Bone-in pork chops (about 1 inch thick)
- 1 bottle Pork Stubbs Marinade
- 1/4 bottle Lawry’s Caribbean Jerk Marinade
- 2-3 tablespoons butter
- Light beer
- Mouton’s All Purpose Seasoning
Instructions:
- Prepare Marinade: In a bowl, combine the Pork Stubbs Marinade, Lawry’s Caribbean Jerk Marinade, and half a can of light beer.
- Marinate Pork Chops: Place the pork chops in the marinade mixture and let them soak for up to 24 hours.
- Season Pork Chops: Remove the pork chops from the marinade and generously season both sides with Mouton’s All Purpose Seasoning.
- Prepare Glaze: Pour the remaining marinade into a pot, add the butter, and bring it to a boil. This step is essential to ensure that any bacteria from the raw meat is fully cooked out before using the glaze. Allow it to boil for a few minutes to ensure it’s safe for consumption.
- Grill Pork Chops: Grill the pork chops until fully cooked and they reach the desired internal temperature. When you flip the chops, generously coat them with the heated marinade.
- Rest and Serve: Allow the pork chops to rest before serving. Enjoy!
Tips:
- Ensure the pork chops reach an internal temperature of 145°F for optimal tenderness.
- Letting the meat rest helps retain juices.