Sign In Chef
OR
×
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
$1.91 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 41% 
Jerk Grilled Pork Chops might be just the main course you are searching for. Watching your figure? This gluten free recipe has 399 calories, 25g of protein, and 31g of fat per serving. For $1.91 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of butter, onion, paprika, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Try Grilled Jerk Pork Chops, Grilled Jerk Pork Chops, and Spicy Grilled Jerk Pork Chops Recipe for similar recipes.
Pork Chops can be paired with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Barrel Sample Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.
HUE. Late afternoon, where everything is doused with a soft golden light as the sun begins its journey to dip below the horizon. There's a glimmer in the air and warmth on your skin.SCENT. Light linen pants keeping you cool in the humid evening as you pick Meyer lemons off the tree in the front yard. You smile as you see the yellow flowers sitting in a mason jar on the table. You look around and there's a block of freshly grated Parmesan on the cutting board that tempts you, but you don't want to ruin your appetite.TASTE. In the oven, a browned butter and peach cobbler plays with your senses as you patiently wait for something sweet after dinner. Meanwhile, a creamy buttery flavor hits your lips. You notice the fresh peaches and crisp apples that are vibrant in the bowl on the counter; their skin both smooth and velvety on your fingertips. The fleshy meat drips with juice as you add it to your meal.From the vine to the barrel, and the barrel to your table, this is a bright, clean chardonnay with natural flavor and a superior grape style, straight from the source.
» Get this wine on Amazon.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.
Disclaimer
Save to Recipe Box
gluten-free
