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
Jamaican style 'Jerk' is one of my favourite marinades. This spicy and full-bodied marinade goes great with pork, chicken, and fish. Make double quantities to keep some in the fridge for later use.
Servings: 4 Serves
Calories: 300kcal
Cost: $20
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.
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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!