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INGREDIENTS |
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3 large pork chops |
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2 tbsp Jamaican hot pepper sauce |
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1 tsp salt and black pepper |
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½ tsp cinnamon |
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½ tsp allspice |
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¼ cup onion, minced |
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2 tbsp sugar |
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2 tbsp pepper, red, minced |
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2 tbsp hot pepper jelly |
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¼ cup escallion chopped |
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1 cup rice, cooked |
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PREPARATION |
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1. In a shallow
container, place the hot pepper sauce. |
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2. Add pork chops,
one piece at a time, turning to coat. |
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3. Sprinkle salt,
cinnamon and allspice over the pork chops. |
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4. Place the pork
chops in a single layer in a large shallow baking dish. |
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5. Bake at 400 F,
basting twice with pan juices for 45 minutes or until the pork chops is
fork tender. |
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6. Serve hot. |
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