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
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.
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.
Paleo Griddled Tuna Steaks with Coriander
When cooking tuna steaks, only the best will do for my Griddled Tuna Steaks. Buy ‘Sushi Grade’ tuna, which you can effectively eat raw, and cook it to medium. This way, the fish will do the talking, and you won’t need overpowering sauces or marinades to make it palatable. This simple yet flavourful recipe is perfect for showcasing the quality of the tuna. The combination of coriander, capers, and lime creates a light and refreshing dressing that complements the natural taste of the fish. Creating these Griddled Tuna Steaks with Coriander and Capers allows you to enjoy a delicious and healthy meal that aligns with your Paleo lifestyle. The simplicity of the recipe lets the high-quality tuna shine, while the light dressing adds a refreshing touch. This dish is perfect for a quick yet satisfying dinner.
Griddled Tuna Steaks with Coriander and Capers
These Griddled Tuna Steaks with Coriander and Capers are a simple yet delicious Paleo dish. Using sushi-grade tuna, this recipe ensures a perfect medium-cooked steak that's both tender and flavourful. The light dressing enhances the natural taste of the tuna, making it a delightful meal.
Servings: 2
Calories: 300kcal
Cost: 30
Equipment
- Griddle pan
- Food processor or blender
Ingredients
- 2 sushi grade tuna steaks
- 1 small handful fresh coriander roughly chopped
- 1 tbsp capers rinsed and dried
- Juice and zest of 1 lime
- 1 clove garlic
- 2 spring onions trimmed and chopped
- 2 tbsp olive oil
- Salt and pepper
Instructions
- First, heat a griddle to a very high heat and brush with a little olive oil.
- Next, whizz together all the ingredients, bar the tuna, to form a light dressing. Set aside.
- When the griddle is really hot and the oil is smoking, throw on the tuna steaks. Sear for 1 and a half minutes on each side, so still pink in the middle.
- Remove from the heat, and drizzle with the dressing.
Moreover, this recipe is versatile and can be adjusted to suit your taste preferences. It’s an excellent option for a special dinner or a quick weeknight meal, ensuring everyone can enjoy a nutritious and flavourful dish. For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Griddled Tuna Steaks with Coriander and Capers in the comments below. Happy cooking!
Nutritional Benefits of Tuna
Tuna is one of the most nutrient-dense seafood choices you can include in a Paleo diet. Rich in high-quality protein, it supports muscle repair and satiety, making it a great option for those focused on energy and body composition. It’s also a superb source of omega-3 fatty acids, which support heart health, reduce inflammation, and may even contribute to clearer skin and enhanced cognitive function. By opting for sushi-grade tuna, you’re not only enhancing flavour, but you’re also avoiding harmful additives and preservatives that are often found in more processed varieties.
Perfecting Your Griddle Technique
To get the best texture and flavour, preheat your griddle or grill pan until it’s searing hot. Lightly oil the tuna steaks and season them with sea salt and freshly cracked pepper just before cooking. For medium doneness, cook each side for approximately 1½ to 2 minutes. This quick sear preserves the tuna’s juicy centre while giving a beautiful outer char. If you prefer your steak a little more rare in the middle (which many sushi lovers do), reduce the time slightly to achieve that perfect blush-pink interior.
Side Dishes That Complement Tuna Steaks
Griddled Tuna Steaks pair beautifully with a wide range of Paleo-friendly sides. Try serving them alongside roasted sweet potato wedges, a crisp Asian-style slaw, or grilled asparagus with lemon zest. A fresh cucumber and avocado salad with a squeeze of lime and a pinch of sea salt adds a cooling element that works particularly well with the coriander and caper dressing. You could also spoon some zesty cauliflower rice underneath the steak for a low-carb, nutrient-packed option that soaks up the juices perfectly.
Sustainability and Sourcing
Where your tuna comes from matters — not only for taste, but for the health of our oceans too. Look for wild-caught tuna, ideally pole-and-line or troll-caught, to ensure sustainable fishing practices are being followed. Overfishing and by-catch are serious issues with industrial tuna fishing, so taking a little extra time to find an ethical supplier pays off in both quality and environmental impact. Many speciality fishmongers or online seafood suppliers in Australia now offer transparent sourcing information.
Storing and Using Leftovers
If you have any leftover cooked tuna, don’t let it go to waste. Store it in an airtight container in the fridge and use it the next day to make a refreshing tuna salad. Flake it into a bowl with baby spinach, chopped boiled egg, diced cucumber, avocado, and a light olive oil dressing. You could also stuff it into lettuce cups or use it as a protein boost in a wrap made with Paleo-friendly coconut or cassava tortillas. Cooked tuna will typically last up to two days refrigerated, though it’s best enjoyed sooner for maximum freshness.
Herb Substitutions and Variations
If coriander isn’t your favourite herb, try substituting it with flat-leaf parsley or fresh dill, both of which bring their own fresh twist to the caper-lime combination. You can also add finely chopped shallots or red chilli to the dressing for a bolder punch. Another delicious variation is to lightly brush the tuna steaks with a touch of garlic-infused olive oil before grilling to enhance depth of flavour without overwhelming the natural sweetness of the fish.
Wine Pairings and Presentation Tips
For those who enjoy a glass of wine with dinner, a dry white like Sauvignon Blanc or a light-bodied rosé complements the brightness of the lime and the richness of the tuna. When plating, consider layering the tuna over a bed of greens or a drizzle of the coriander and caper dressing, garnished with microgreens or edible flowers for a restaurant-quality finish at home. This is one of those dishes where simple presentation makes a big impact.
Final Tips for Success
Always let your tuna steaks come to room temperature for about 15–20 minutes before cooking. This ensures even heat distribution and a perfect centre. Avoid overcooking — tuna dries out quickly and loses its flavour when well-done. Keep your dressing chilled until serving for a contrasting freshness against the warm steak. And don’t forget to season just before cooking, not too early, to preserve the moisture within the fish.
Whether you’re preparing a romantic dinner, a family meal, or a solo treat, these Griddled Tuna Steaks with Coriander and Capers are sure to impress. With premium ingredients, minimal prep, and maximum flavour, they’re a shining example of how good Paleo can taste.