Cauliflower Jerk Pork Chop Recipe

Make jerk marinade

In a blender or food processor combine olive oil, lime juice, soy sauce, brown sugar, minced garlic, chopped scallions, thyme leaves, allspice, cinnamon, nutmeg, chopped scotch bonnet (use less if you prefer milder heat), salt and pepper. Blend until a coarse paste forms, scraping down sides as needed (about 30–45 seconds).

Marinate pork

Place pork chops in a shallow dish or zip-top bag. Pour about three-quarters of the marinade over the chops, reserving the remainder for basting and the cauliflower glaze. Massage marinade into chops so they are evenly coated. Cover or seal and refrigerate for at least 1 hour, ideally 4 hours or up to overnight for deeper flavor.

Prep cauliflower

Preheat oven to 425°F (220°C). Toss cauliflower florets in a large bowl with 2 tbs olive oil, jerk seasoning, lime zest, honey, salt and pepper until evenly coated. Add the reserved marinade (about 1–2 tbs) if you want extra jerk flavor on the cauliflower.

Roast cauliflower

Spread florets in a single layer on a rimmed baking sheet lined with parchment. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until edges are golden-brown and tender. If desired, broil 1–2 minutes at the end for more char — watch closely.

Sear pork chops

Remove pork chops from refrigerator 15 minutes before cooking to take off chill. Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tbs olive oil. Remove excess marinade from chops (wipe lightly so it doesn't drip into the pan) and sear chops 3–4 minutes on the first side without moving until browned. Flip and sear the other side 3 minutes.

Finish in oven

If chops are thick (1 inch or more), transfer the skillet to the preheated 425°F oven and roast until internal temperature reaches 145°F (63°C), about 6–10 minutes depending on thickness. For thinner chops finish on the stovetop covered and reduce heat to medium-low until done. Remove chops to a plate and tent with foil to rest for 5–7 minutes.

Make pan sauce

While pork rests, place skillet back on medium heat. Add 1 tbs butter and swirl to melt, scraping up browned bits with a wooden spoon. Carefully add the chicken or vegetable stock and, if using, the dark rum. Bring to a simmer and reduce for 2–3 minutes until slightly thickened. Stir in remaining reserved marinade (if any) or 1 tsp jerk seasoning for more flavor, then remove from heat and stir in chopped cilantro or parsley. Taste and adjust salt/pepper. Spoon sauce over pork when serving.

Divide roasted cauliflower among 4 plates. Place a rested pork chop on each plate and drizzle with the pan sauce. Garnish with additional cilantro and a lime wedge. Serve immediately.