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Cinnamon Jerk Pork Chops with Whipped Barbados Sweet Potatoes

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes 4 servings.

Cat Cora's jerk-marinated grilled pork chops are juicy and flavorful. Serve with roasted ginger-spiced whipped sweet potatoes.


   Whipped Barbados Sweet Potatoes:

  2 large sweet potatoes (about 2 pounds), peeled and cut into 1/2-inch thick slices

  2 Tbs butter, melted

  2 Tbs dark brown sugar

  1 tsp McCormick® Gourmet Collection Roasted Ground Ginger

  1/4 tsp McCormick® Gourmet Collection Allspice, Ground

   Cinnamon-Jerk Pork Chops:

  1 Tbs olive oil

  2 tsp grated lime peel

  1 Tbs fresh lime juice

  1 Tbs McCormick® Gourmet Collection Roasted Saigon Cinnamon

  1/2 tsp McCormick® Gourmet Collection Allspice, Ground

  1/2 tsp McCormick® Gourmet Collection Sicilian Sea Salt

  1/2 tsp McCormick® Gourmet Collection Thyme Leaves

  1/4 tsp McCormick® Gourmet Collection Chile Pepper, Chipotle

  4 bone-in pork chops, 3/4-inch thick (about 2 pounds)

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For the Sweet Potatoes, preheat oven to 350°F. Place sweet potatoes in 11x7-inch baking dish sprayed with no stick cooking spray. Mix butter, sugar, roasted ginger and allspice in small bowl until well blended. Pour over sweet potatoes. Cover with foil. Bake 45 to 50 minutes or until sweet potatoes are tender. Spoon sweet potato mixture into large bowl. Beat with electric mixer on low speed until smooth. Keep warm.

Meanwhile, for the Pork Chops, mix oil, lime peel, lime juice, roasted cinnamon, allspice, sea salt, thyme and chipotle chile pepper in small bowl until well blended. Place pork chops in glass baking dish. Coat both sides of pork chops with jerk seasoning mixture. Cover. Refrigerate 30 minutes or longer for extra flavor.

Grill pork chops over medium-high heat 6 to 7 minutes per side or until desired doneness. Serve with sweet potatoes. Garnish with lime wedges, if desired