With warmer weather on the horizon, foodies are once again starting to embrace the foods of warmer cultures as well. For those hoping to do just that, consider the following recipe for “Pork Loin Chops with Apples and Tamarind-Apricot Sauce” from Helen Willinsky’s “Jerk from Jamaica,” (Ten Speed Press).


• 1 tablespoon dry jerk seasoning (see box)

• 2 pounds boneless pork loin chops

• 2 tablespoons vegetable oil

• 2 large firm apples, peeled, cored, and sliced 1/2-inch thick

• Tamarind-Apricot Sauce (see box), with the optional mustard


Rub the jerk seasoning all over the pork. In a large skillet, heat the oil over medium-high heat. Add the meat and cook until browned, about 3 minutes on each side. Reduce the heat to low and place the apple slices on top of the meat. Cover and cook for 10 minutes, or until the apples are soft. Pour three tablespoons of the Tamarind-Apricot sauce over the pork and the apples to make a glaze. Cook, uncovered, for one more minute, then turn both the apples and the meat and cook on the other side for one more minute. Serve with the remaining sauce alongside and pan drippings poured over.


Dry Jerk Seasoning

1 tablespoon onion flakes

1 tablespoon onion powder

2 teaspoons ground dried thyme

2 teaspoons salt

1 teaspoon ground Jamaican allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 teaspoons sugar

1 teaspoon coarsely ground black pepper

1 teaspoon cayenne pepper

2 teaspoon dried chives or green onions


Mix together all the ingredients. Store leftover seasoning in a tightly closed glass jar. It will keep its pungency for over a month.


Tamarind-Apricot Sauce

Makes About 11/2 cups

1 8-ounce can sweetened tamarind nectar

4 ounces apricot jam

2 tablespoons honey

1 teaspoon Dijon-style mustard (optional)


In a small saucepan, combine the tamarind nectar and apricot jam and bring to a boil over medium heat. Continue to boil, stirring frequently, until the mixture thickens. Stir in the honey. Add the mustard if desired. Serve at room temperature. Refrigerate in a tightly sealed glass jar. Use within three days; allow to come to room temperature for best flavor.