Recipe: Guava Glazed Double Bone Pork Chops (with Jamaican Marinade, Jerk Seasoning, Creole Seasoning, and Cajun Blackening Spices)

GUAVA GLAZED DOUBLE BONE PORK CHOPS

4 double thick pork chops* (about 10-12 ounces each)
1 cup Jamaican Marinade (recipe below)
1/2 cup Guava Glaze (recipe below)

Trim pork chops of excess fat, and marinate in Jamaican Marinade for 3 to 4 hours.

Grill, basting with Guava Glaze until done.

* Your butcher will cut these for you

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JAMAICAN MARINADE
1/4 cup olive oil
2 tbsp. Jamaican Jerk Seasoning (recipe below)
1/2 cup chopped red onion
1/4 cup orange juice
1/4 cup rice wine vinegar
juice of 1 lime
2 tbsp. soy sauce
1 tbsp. dark Jamaican rum
1 scotch bonnet or Habanero pepper, seeded and minced
2 cloves garlic, minced
2 green onions, chopped
1/2 tsp. Creole Seasoning (recipe below)

Slowly add the olive oil to the jerk seasoning stirring with a wire whisk. Then add all remaining ingredients; stir. Refrigerate. Use to marinate pork chops.

Makes 1 1/2 cups marinade, enough to marinate about 12 servings.

GUAVA GLAZE (makes 2 3/4 cups):
2 cups of your favorite traditional BBQ Sauce
3/4 cup Guava Fruit Pulp
1 tsp. Cajun Blackening Spices (recipe below

Place all the ingredients in a mixing bowl and mix well with a wire whip until evenly blended.

JERK SEASONING (makes 1/4 cup)
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

CREOLE SEASONING
1/2 cup kosher salt
1/3 cup paprika
1/4 cup granulated garlic
4 tbsp onion powder
1/3 cup freshly ground black pepper
3 tbsp white pepper
2 tbsp cayenne pepper
2 tbsp dried thyme
2 tbsp dried basil
1 tbsp dried oregano

Combine all ingredients and place in an airtight jar or plastic container.

CAJUN BLACKENING SPICES (makes 8 1/3 cups)
1 cup paprika
1/4 cup salt optional
1/3 cup granulated onion
1/3 cup granulated garlic
1/3 cup cayenne pepper
1/4 cup white pepper
1/4 cup black pepper
2 2/3 tablespoons thyme
1/4 cup oregano
1 1/3 tablespoons ginger
1 1/3 tablespoons sage

Combine all and mix well.