Meal No. 336: Caribbean Jerk Pork Chops

Talk about dee-lish-us. This evening's tempting Tuesday dinner was a first-go for me and I think it will have no trouble whatsoever replacing the margarita pork that I've made two or three times. Inspired by dishes made by Chris Lilly of Big Bob Gibson Bar-B-Q and developed by Food & Wine's Grace Parisi, tonight's Caribbean Jerk Pork Chops were amazing.

The salad was topped with the last of Sunday's home-made blue cheese dressing, the sides were baked North Carolina sweet potato and blue cheese coleslaw (from yesterday and made with North Carolina red cabbage). The barbecue sauce was also terrific, with just enough kick from the jerk rub paste to make it special. I had to wait until late-night before breaking out the last of last night's lemon buttermilk pie, a must-have dessert with a tall glass of cold Vitamin D milk.

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"Caribbean Jerk Pork Chops," from Food & Wine, June 2011, p. 88.