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Jerk Double Pork Chop with Guava Bacardi Spiced Rum on a Sweet Potato Boniato Mash topped with Drunken Raisin Fruit Flambé
Chef Cindy Hutson of Ortanique on the Mile – Miami, FL
Adapted by StarChefs

Yield: 6 Servings


    Jerk Pork Chops
  • 6 pork chops, center cut, two bones, 16 oz.
  • 1 Tablespoon jerk paste (such as Walkerswood or Busha Browne)
  • 2 garlic cloves, minced
  • 1 cup Teriyaki sauce
  • ¼ cup sesame oil
  • 1 Tablespoon soy sauce
    Sweet Potato Boniato Mash
  • 1 pound sweet potatoes, peeled and quartered
  • 2 pounds boniato, peeled and quartered
  • 1 cinnamon stick
  • ¼ cup orange juice
  • ½ cup lemon juice
  • ¼ cup turbinado sugar (or “Sugar in the Raw”)
  • 1 Tablespoon lemon pepper
    Guava Bacardi Spiced Rum Sauce
  • 2 Tablespoons unsalted butter
  • 1 large yellow onion, sliced
  • ½ cup Bacardi Spiced Rum
  • 1 cup guava jelly
  • 1 cup water
  • ½ cup pickapeppa
    Drunken Raisin Fruit Flambé
  • ½ cup diced mango
  • ½ cup diced papaya
  • ½ cup raisins, soaked in ½ cup rum
  • 1 teaspoon unsalted butter


For the jerk pork chops:
In a mixing bowl combine, jerk paste, garlic, teriyaki, sesame oil, and mushroom soy and whisk together (this is the jerk marinade). Marinate pork chops for 3-4 hours or overnight. Sear the pork in a pan with butter, then finish in oven at 425° and cook approximately 18 –20 minutes or until desired temperature. Recommended temperature is medium at approximately 135ºF internal.

For the sweet potato boniato mash:
Cook sweet potato and boniato in boiling water with the rinds from the citrus and the cinnamon sticks (tying the sticks with a string, for easy removal) until tender. Remove the citrus and cinnamon when sweet potatoes are done. Combine sweet potatoes and boniato with the juice, sugar, ground cinnamon, lemon pepper and mash. Puree in batches in a food processor until smooth*.

*Caution: remove plastic lid insert on your blender top and use a towel to cover blender when you puree. The steam will expand in the blender. .

For the guava Bacardi Spiced Rum sauce:
Sauté onions in butter until caramelized. Add rum and simmer for 3 minutes. Add guava jelly along with water and simmer 5 minutes, then add Pickapeppa sauce. Cool for 10 minutes, and then place in a blender until smooth.

For the drunken raisin fruit flambé:
Sauté fruit and raisins in a hot pan, make sure the alcohol flames off when you sauté the fruit.