Jerked Pork Chops Recipe

Name: Jerked Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup allspice berries; 1-inch cinnamon stick; 1 teaspoon freshly grated nutmeg; 1 Scotch bonnet chile, stemmed, halved, and seeded; 1/2 medium red onion, diced; 1/2 cup finely chopped scallions (white and green parts); 3 cloves garlic, roughly chopped; 3 tablespoons peeled and minced ginger; 1 tablespoon chopped fresh thyme; 1 tablespoon sugar; 1 tablespoon soy sauce; 2 tablespoons Worcestershire sauce; 3 tablespoons fresh lime juice; 1/4 cup dark rum; 6 loin pork chops, about 1 1/2 inches thick; Kosher salt and freshly ground black pepper to taste; 1 1/2 cups Golden Pineapple Chutney

Servings: persons

1/4 cup allspice berries
1-inch cinnamon stick
1 teaspoon freshly grated nutmeg
1 Scotch bonnet chile, stemmed, halved, and seeded
1/2 medium red onion, diced
1/2 cup finely chopped scallions (white and green parts)
3 cloves garlic, roughly chopped
3 tablespoons peeled and minced ginger
1 tablespoon chopped fresh thyme
1 tablespoon sugar
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons fresh lime juice
1/4 cup dark rum
6 loin pork chops, about 1 1/2 inches thick
Kosher salt and freshly ground black pepper to taste
1 1/2 cups Golden Pineapple Chutney

1
Toast the allspice berries in a dry skillet over medium heat until fragrant.
2
Finely grind them with the cinnamon stick in a spice mill.
3
Transfer to a food processor.
4
Add all of the remaining marinade ingredients to the processor and blend until smooth.
5
Season the pork chops with salt and pepper, then rub them all over with the marinade.
6
Place on a plate, cover, and refrigerate for at least 4 hours, or, preferably, overnight.
7
Prepare a medium-hot fire in a grill.
8
Remove the pork from the marinade, place on the grill, and grill, turning once, for about 7 minutes on each side; the internal temperature of the chop should be 140 degrees for medium, 150 degrees for well-done.
9
The thinner the chops, the less cooking time required.
10
Serve with the chutney.
11
Recommended wine: A Pinot Noir from Oregon with cherry-cola fruit, soft tannins, and low alcohol.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup allspice berries, 1-inch cinnamon stick, 1 teaspoon freshly grated nutmeg, 1 Scotch bonnet chile, stemmed, halved, and seeded, and more.

Yes, Jerked Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerked Pork Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions