Jerked Pork Chops
Bring bold Caribbean flavors to your table with these irresistible Jerked Pork Chops, a fusion of aromatic spices and vibrant heat. This delightful recipe features bone-in pork chops marinated in a homemade jerk seasoning blend, made with garlic, scallions, fresh thyme, fiery habanero or Scotch bonnet pepper, and a medley of warm spices like allspice, cinnamon, nutmeg, and ginger. Balanced with soy sauce, brown sugar, and a zing of lime juice, the marinade delivers layers of savory, sweet, and spicy notes. After soaking in these tantalizing flavors overnight, the pork chops are grilled to perfection for a smoky char and juicy center. Ideal for summer cookouts or weeknight dinners, serve these jerked pork chops with classic sides like rice and peas or grilled vegetables for an authentic Jamaican-inspired feast.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 3 cloves Garlic cloves
- 4 stalks Scallions
- 2 tablespoons Fresh thyme leaves
- 1 piece Habanero or Scotch bonnet pepper
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Ground ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
In a blender or food processor, combine garlic cloves, scallions, thyme leaves, habanero or Scotch bonnet pepper (remove seeds for less heat), ground allspice, ground cinnamon, ground nutmeg, ground ginger, soy sauce, brown sugar, lime juice, vegetable oil, salt, and black pepper. Blend until a smooth paste forms.
Pat the pork chops dry with a paper towel and place them into a large resealable plastic bag or a glass dish.
Pour the jerk marinade over the pork chops, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Preheat your grill or stovetop grill pan to medium-high heat. If using a stovetop, lightly oil the pan to prevent sticking.
Remove the pork chops from the marinade, allowing any excess to drip off, and place them on the grill or pan.
Cook the pork chops for 6-8 minutes per side, or until they reach an internal temperature of 145°F (63°C), and have a nice char on the outside.
Once cooked, remove the pork chops from the heat and let them rest for 5 minutes before serving.
Serve the jerked pork chops with your favorite side dishes like rice and peas, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 501 mg | 11% | |
*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.
