Jim couldn't find mussels at Raley's and he was on his bike, so he wasn't going all over town to find them. He talked to the butcher about cuts of pork and ended up with the fattier, cheaper product (shocker). He brined these in a sugar salt water solution when he returned from the bike ride from the gym. He still had jerk paste from the last round of jerk pork, but he added another habanero and more total paste to the chops ) which were thinner this time.
Peta cooked the chops and we served them with Tropical Mash and something else green.
The chops were juicier (could have been the brine and/or the cut) and then jerk was better. Just a little left for wings this week!
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