Caribbean Jerk Pork Chops
Transform your weeknight dinner into a tropical escape with these bold and flavorful Caribbean Jerk Pork Chops. Marinated in a vibrant blend of olive oil, fresh thyme, scallions, lime juice, and a medley of warm spices like allspice, nutmeg, and cinnamon, these pork chops deliver a perfect balance of sweet, savory, and spicy. The cayenne pepper adds just the right kick, while the rich notes of brown sugar and soy sauce round out the marinade. Grilled to juicy perfection and served hot, these pork chops pair wonderfully with fluffy rice, caramelized plantains, or a crisp green salad. Ready in under 40 minutes with a quick marinade prep, this meal is an effortless way to enjoy the zesty, tropical flavors of the Caribbean in the comfort of your home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Fresh thyme (leaves only)
- 2 stalks Scallions (chopped)
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 2 teaspoons Brown sugar
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Ground ginger
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
In a blender or food processor, combine olive oil, minced garlic, fresh thyme, chopped scallions, lime juice, soy sauce, brown sugar, ground allspice, cinnamon, nutmeg, ginger, cayenne pepper, salt, and black pepper. Blend until the mixture forms a smooth marinade.
Place the pork chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork chops, ensuring they are evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours or up to overnight for optimal flavor.
When ready to cook, preheat an outdoor grill or stovetop grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the pork chops from the marinade, allowing any excess to drip off, and discard the remaining marinade.
Place the pork chops on the preheated grill or grill pan. Cook for approximately 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) when tested with a meat thermometer.
Once cooked, transfer the pork chops to a plate and tent with aluminum foil. Let them rest for 5 minutes to allow the juices to redistribute.
Serve the Caribbean jerk pork chops hot, garnished with additional thyme or scallions if desired. Pair with rice, plantains, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3807 mg | 166% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.2 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
