Make Juicy Paleo Jerk Pork Chops at Home
Jamaican style ‘Jerk’ is one of my favourite marinades in the whole world. It goes great with pork, chicken and fish, so I always make double quantities and keep some in the fridge. Everyone has their own take on the recipe, but this is mine; spicy and full bodied, just as it should be.
Jerk Pork Chops
Equipment
- Sharp knife
- Mortar and pestle
- Food processor
- Griddle or BBQ
Ingredients
- 4 x 200g pork chops
- Juice of 1 lime
- Juice of ½ orange
- 2 tbsp coconut aminos
- 2 tbsp tomato puree
- 1 tbsp black-strap molasses
- 1 scotch bonnet chilli keep the seeds
- 3 garlic cloves peeled
- 4 cm knob of ginger peeled
- 1 tbsp fresh thyme leaves
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- ½ tsp cinnamon
Instructions
- Prepare the Pork Chops: Slash the pork chops with a sharp knife.
- Make the Marinade: Grind down the allspice berries and the peppercorns in a mortar and pestle. Add to a food processor along with all the marinade ingredients. Blend until smooth.
- Marinate the Pork Chops: Rub the marinade into the meat, making sure to work it into all the incisions. Leave to marinate overnight in the refrigerator.
- Cook the Pork Chops: Heat a griddle to medium-high heat; not so hot that you tarnish the flavour. Grill the chops for 5 minutes on each side. For even better results, cook on a BBQ.
- Serve: Serve the jerk pork chops hot, paired with your favourite sides.
Notes
- Adjust the amount of scotch bonnet chilli based on your spice preference.
- This marinade works well with chicken and fish too.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
Why Jerk Seasoning Deserves a Spot in Your Paleo Pantry
If you're serious about bold flavours, jerk seasoning is a must-have in your Paleo arsenal. Packed with punchy spices, herbs, and a good hit of heat, it brings vibrancy and depth to even the simplest proteins. Unlike many store-bought marinades, a homemade jerk blend is completely free from preservatives, seed oils, and hidden sugars—making it perfectly suited to a clean, Paleo lifestyle.
Jerk Flavours Pair Perfectly with Paleo Staples
Whether you’re grilling pork chops, baking chicken thighs, or pan-searing fish fillets, this Jamaican-inspired marinade elevates your meal without any fuss. Jerk seasoning also pairs beautifully with cauliflower rice, roast sweet potatoes, or grilled plantains. For something fresh and cooling, try it with a crisp mango and cucumber salad to balance the heat.
Batch Cooking with Jerk Pork Chops
Jerk pork chops are an ideal meal prep option. Make a large batch of the marinade, slather it over several chops, and let them sit overnight. Cook them all at once and store in airtight containers for easy midweek lunches. You’ll love how well the flavours hold up—even better the next day.
Make It Your Own
One of the great things about jerk seasoning is how easily it can be customised. Don’t love it too hot? Reduce the chilli. Love earthy tones? Add more allspice. You can even experiment with fresh herbs from your garden like thyme and coriander. A splash of orange or lime juice can add citrusy zing, while crushed pineapple adds natural sweetness.
Serve with Colourful Sides
Jerk pork deserves sides that can stand up to its bold profile. Consider roasted root vegetables with a touch of cinnamon, grilled zucchini, or mashed pumpkin. For a light contrast, a slaw of cabbage, red onion and carrot dressed in lime juice is perfect. This is a dish that encourages colour, flavour, and texture on your plate.
Leftover Inspiration
Have leftovers? Thinly slice the pork and toss it through a salad with avocado, cherry tomatoes, and capsicum. Alternatively, try stuffing it into lettuce cups with a dollop of Paleo mayo or creamy guacamole. You can even turn it into a breakfast hash with sweet potato cubes and a poached egg on top.
Great for Entertaining
Hosting friends? Throw a jerk-themed dinner party with grilled jerk meats, a rainbow of fresh salads, and perhaps a tropical fruit platter to finish. It’s a fun, interactive way to introduce others to the joy of Paleo cooking—minus the boring stereotypes. Trust me, no one will miss the bread rolls.
Jerk Marinade for All Seasons
In summer, jerk pork chops are perfect on the barbecue, where the smoke enhances the spices beautifully. In winter, cook them in the oven and serve with roasted veggies and warm spiced apple slices. The warmth of the spice blend makes it a comforting option year-round.
A Note on Ingredients
Always choose the freshest spices you can. Old, stale spices will dull the impact of your jerk marinade. Whole spices toasted and ground just before use deliver maximum flavour. Also, always opt for quality meat—grass-fed pork if possible—to ensure the best taste and nutritional value.
Final Thoughts
If you haven’t made jerk pork chops before, now’s the time to start. With a little prep and the right blend of spices, you can enjoy a mouthwatering, Paleo-friendly meal that’s as nourishing as it is exciting. Whether you're cooking for one or feeding a crowd, jerk seasoning brings people together around good food and great flavours.
I absolutely love the bold flavors of Jamaican Jerk seasoning, and your Jerk Pork Chops recipe did not disappoint! The marinade with allspice, ginger, and scotch bonnet chili gave the pork chops such a delicious kick. Grilling them added that perfect char and smokiness, making it a hit at our BBQ last weekend. Thanks for sharing this amazing Paleo-friendly recipe!