Pork Antonio Recipe

Prep pork

Pat pork chops dry with paper towels. Trim any excess fat and bring to room temperature for 20–30 minutes before cooking.

Make the jerk rub

In a small bowl combine kosher salt, black pepper, brown sugar, allspice, cinnamon, nutmeg, garlic powder, onion powder, smoked paprika, dried thyme and cayenne. Mix thoroughly until uniform.

Generously rub the spice mixture on both sides of each pork chop, pressing it into the meat. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours covered for more flavor).

Preheat a heavy skillet or cast-iron pan over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, sear pork chops 3–4 minutes on the first side without moving until a deep golden crust forms.

Flip chops and reduce heat to medium. Add 1 tablespoon butter to the pan. Spoon melted butter over chops and cook another 3–5 minutes, basting, until internal temperature reaches 140–145°F (60–63°C) for medium doneness. Cooking time will vary with thickness (about 6–10 minutes total after sear for 1-inch chops).

Transfer chops to a cutting board and loosely tent with foil. Rest 5–7 minutes (carryover heat will bring temp to 145–150°F).

If using frozen currants, thaw. Remove stem bits. Mince the habanero finely (remove seeds for less heat; wear gloves).

In a medium saucepan combine yellow currants, sugar, water, and minced habanero. Bring to a gentle boil over medium heat, stirring to dissolve sugar.

Reduce heat to maintain a simmer and cook 10–12 minutes, stirring occasionally, until fruit breaks down and mixture thickens. If you want a smoother jam, mash with a potato masher or pulse briefly with an immersion blender (careful of hot splatter).

Stir in lemon juice, salt, and pectin (if using) and simmer 1–2 more minutes. Remove from heat and taste; adjust salt or lemon if needed. Let cool slightly; jam will thicken as it cools. Keep warm until plating.

Mashed potatoes

Cut Yukon gold potatoes into even chunks and place in a pot of cold, salted water. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain and return to the pot. Add butter, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash to desired texture and keep warm.

Vegetable of the day

Trim broccolini or green beans. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add vegetables and sauté 3–5 minutes until bright and tender-crisp. Finish with squeeze of half a lemon and a pinch of salt.

Rewarm the jam briefly if it has cooled. Spoon 1–2 tablespoons of habanero yellow currant jam over each rested pork chop; use more or less to taste. If desired, spoon a little extra jam on the plate beside the chop.

Finish each chop by spooning pan juices and the 1 tablespoon butter over the top to create a glossy finish. Sprinkle chopped cilantro or parsley over the chop and plate alongside mashed potatoes and the vegetable of the day.

Serve immediately. Recommended internal temp: 145°F (63°C). Provide extra jam at the table for diners who want more heat/sweetness.