Jerk Pork Chops
Infuse your dinner table with the bold and tantalizing flavors of the Caribbean by whipping up these juicy Jerk Pork Chops. Perfectly marinated in a dynamic blend of soy sauce, lime juice, and olive oil, these chops are elevated with the warm, spicy notes of ground allspice, cinnamon, and nutmeg, balanced by the fiery kick of Scotch bonnet peppers. Fresh thyme and green onions add a hint of herbaceous freshness, while brown sugar lends a subtle sweetness. After marinating for hours to lock in flavor, the pork chops are grilled to golden perfection and paired with a simmered marinade for an irresistible finishing touch. Whether served with tropical salsa, coconut rice, or fresh greens, this easy-to-prepare recipe transforms a simple weeknight meal into a sizzling escape to Jamaica. A must-try for fans of spicy, savory dishes, this jerk pork chop recipe delivers bold flavor in every bite!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 3 cloves Garlic cloves (minced)
- 1 pepper Scotch bonnet pepper (finely chopped)
- 2 stalks Green onions (finely chopped)
- 1 teaspoon Fresh thyme
- 1 teaspoon Ground allspice
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the soy sauce, olive oil, lime juice, and brown sugar. Stir until the sugar has dissolved.
Add the minced garlic, chopped Scotch bonnet pepper, green onions, fresh thyme, ground allspice, cinnamon, and nutmeg to the bowl. Stir well to combine.
Season the marinade with salt and black pepper. Taste and adjust seasoning if necessary.
Place the pork chops into a resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the pork chops and allow them to marinate for at least 2 hours, or preferably overnight, for maximum flavor.
Preheat your grill or a skillet over medium-high heat. Lightly grease the grill grates or skillet with oil to prevent sticking.
Remove the pork chops from the marinade, letting any excess drip off. Reserve the leftover marinade.
Grill or cook the pork chops for 4-5 minutes per side, or until they are nicely browned and the internal temperature reaches 145°F (63°C).
While the pork chops cook, place the reserved marinade in a small saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes to thicken and ensure it is safe to use.
Once the pork chops are done, let them rest for 5 minutes to retain their juices.
Serve the pork chops drizzled with the cooked marinade or alongside a tropical salsa or rice. Enjoy!
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.3 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2972 mg | 63% | |
*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.
