Pan-Fried Jerk Pork Chops

1. Combine jerk seasoning, salt, and pepper in a small bowl.

2. Heat oil in a large skillet over medium heat. Shake about 1 tablespoon jerk rub into the skillet. Add onions; cook and stir until soft, about 3 minutes.

3. Meanwhile, sprinkle 1/2 of the remaining jerk rub onto one side of each pork chop. Use a knife to poke 4 or 5 holes in each chop and pour 1/2 of the lime juice over top. Place chops, seasoned-side down, into the hot skillet.

4. Cook until browned, 5 to 7 minutes. While cooking, sprinkle remaining jerk rub onto the top side of the chops. Poke holes as before, and pour remaining lime juice over top. Flip chops and cook until browned and no longer pink in the center, another 5 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Cook's Note:

You can use bone-in or boneless pork chops.

Editor's Note:

Nutrition data for this recipe includes the full amount of rub. The actual amount of rub consumed will vary.