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There is something magical about the bright, vibrant flavors of the Caribbean. The combination of heat, spice, and citrus is a profile that seems tailor-made for the grill. For me, these flavors are deeply personal; my wife and I were married in Jamaica, and the island’s culinary traditions have always held a special place in my heart. When I think of the ultimate global pork recipe, Jamaican Jerk is always at the top of my list.
The key to great Jerk is the balance between the “kick” of the scotch bonnet peppers and the warm, earthy notes of allspice and thyme. When you apply these bold seasonings to a thick-cut pork chop and kiss it with the smoke of a Big Green Egg, you get a result that is juicy, charred, and incredibly aromatic. This recipe is designed to bring those island vibes directly to your backyard, no matter where you are.
So, fire up the Egg, grab an ice-cold Red Stripe, and let’s dive into these Big Green Egg Jamaican Jerk Pork Chops.
Table of Contents
- Step 1: The Marinade — Authentic Flavor Made Easy
- Step 2: The Soak — Maximum Flavor Infusion
- Step 3: Prep and Preheat
- Step 4: The Perfect Side — Black Bean and Mango Salad
- Step 5: The Grill — Searing the Chops
- Step 6: The Final Rest and Presentation
- Big Green Egg Jamaican Jerk Pork Chops: The Ultimate Grilling Guide Recipe
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Step 1: The Marinade — Authentic Flavor Made Easy
The soul of this dish lies in the marinade. You have a few ways to approach this depending on how much time you have and your heat tolerance.
The Pro Shortcut: Quality Store-Bought
For this recipe, I used Walker’s Wood Traditional Jamaican Jerk Seasoning. If you are looking for an amazing shortcut, this is it. Some off-the-shelf brands capture those authentic jerk flavors perfectly and make the prep for this recipe so much easier. It saves you the time of tracking down specific ingredients like scotch bonnet peppers while still delivering that signature island kick.
The Homemade Route
If you have a bit more time and want to control every element of the spice profile, you can certainly make your own. I have a fantastic Jerk Chicken Recipe on the site that features a from-scratch marinade using fresh scallions, ginger, and pimento berries. It’s a labor of love that pays off in depth of flavor.
The Quick DIY Blend
In a pinch, you can whip up a simple “dry-to-wet” jerk paste by mixing a few pantry staples:
- 3 tbsp Jerk seasoning rub (like Dizzy Pig Jamaican Firewalk Seasoning)
- 2 tbsp Soy sauce
- 1 tbsp Olive oil
- A squeeze of fresh lime juice
Step 2: The Soak — Maximum Flavor Infusion
For this specific cook, I used two bone-in center-cut pork loin chops. The center-cut loin is a fantastic choice for the Big Green Egg because it is lean yet tender, and the bone helps protect the meat from drying out under the high heat of the grill.
Alternative Cuts
If you can’t find center-cut loin chops, you have some great options:
- Double-Cut Chops: These are extra thick (2 inches or more) and are perfect if you want to use the reverse sear method we discussed for the Tomahawk.
- Boneless Loin Chops: These cook much faster, so you’ll need to watch your internal temperature closely.
- Pork Steaks (Shoulder/Butt): If you prefer a richer, fattier piece of meat that can handle even more char, a sliced pork shoulder steak is a classic Jamaican street-food choice.
The Marinating Process
Once you have your chops, the process is simple but vital. Place the pork chops into a large, resealable plastic bag and pour in the entire bottle of jerk marinade.
Before sealing the bag, try to press out as much air as possible. This forces the marinade into every nook and cranny of the meat. Massage the bag for a minute to ensure the chops are completely submerged and coated.
The Timing: Place the bag in the refrigerator. While you can get away with a 2-hour soak, 4 to 6 hours is the “sweet spot” for pork chops. The salt and acid in the jerk sauce act as a brine, ensuring the pork stays juicy even when it hits the intense heat of the charcoal.
Step 3: Prep and Preheat
Timing is everything when it comes to pork. You want the meat to be ready for the heat the moment your Big Green Egg is stabilized.
The Room Temp Rest
Take the pork chops out of the marinade and place them on a tray. Let them sit at room temperature for about 20 to 30 minutes while you get the grill ready.
Pro Tip: Don’t wipe off the marinade! You want that thick paste to stay on the meat as it goes onto the Egg. It will caramelize and form a spicy, slightly charred crust that is the hallmark of great Jamaican jerk.
By taking the chill off the meat, you ensure that the center of the chop cooks through at the same rate as the exterior. This is the secret to avoiding a “done” outside and a raw inside.
Setting Up the Big Green Egg
While the pork is resting, it is time to fire up the Big Green Egg. For this cook, we are going with a direct setup.
- The Configuration: Remove the ConvEGGtor and place the stainless steel cooking grid directly over the charcoal.
- The Temperature: Light your lump charcoal and adjust your vents to stabilize the dome temperature at 350°F.
- The Airflow: At 350°F, you have enough heat to get a beautiful sear and those sought-after grill marks, but it is not so hot that the sugar in the marinade will burn before the pork is cooked through.
Once you see that clean, blue smoke and your temperature is holding steady, you are ready to grill.
Step 4: The Perfect Side — Black Bean and Mango Salad
While the grill is preheating, it is the perfect time to whip up a side dish that provides a cool, refreshing contrast to the spicy heat of the jerk seasoning. This Black Bean and Mango Salad is bright, colorful, and takes only a few minutes to assemble.
The sweetness of the mango and the acidity of the lime juice act as a “cool down” for your palate, making it the ultimate partner for Jamaican flavors.
Ingredients
- 1 can Black beans (drained and rinsed)
- 1 cup Fresh cilantro, chopped
- 1 Jalapeño (seeded and diced)
- 1/2 Red onion, diced
- 1 Fresh mango (pitted and diced)
- 1/2 Lime, juiced
- 2 tbsp Olive oil
- 1/2 tsp Kosher salt
Assembly
Marinate: Give it a good toss to ensure everything is coated. Set the salad aside at room temperature (or in the fridge if you prefer it chilled) while you head back to the grill. Letting it sit for even 15 minutes allows the onion to mellow and the flavors to meld together.
Prep: Ensure your black beans are rinsed well to keep the salad looking clean and vibrant.
Mix: In a large mixing bowl, combine the beans, mango, onion, jalapeño, and cilantro.
Dress: Drizzle the olive oil and fresh lime juice over the top, then sprinkle with the kosher salt.
Step 5: The Grill — Searing the Chops
Now that the Big Green Egg is stabilized at 350°F, place the pork chops directly over the hot coals.
- The Sear: Grill the chops for about 5 to 7 minutes per side.
- The Color: Because of the spices in the jerk marinade, you are looking for a deep mahogany color with some charred bits (the “jerk” look) rather than just light golden brown.
- The Temperature: Use your ThermoPop to check for an internal temperature of 140°F to 145°F.
Once they hit the mark, remove them from the grill and let them rest for 5 minutes. This allows the juices to settle back into the meat before you serve them alongside that beautiful mango salad.
Step 6: The Final Rest and Presentation
Once the pork chops have reached that perfect internal temperature of 140°F to 145°F, remove them from the Big Green Egg and transfer them to a clean plate or cutting board.
Why the Rest Matters
Just like a steak, pork needs time to relax. During the 5 to 7 minutes of resting, the muscle fibers reabsorb the juices that were pushed toward the center during the cook. This step is the difference between a dry chop and one that is incredibly succulent. If you cut into them too early, all that flavorful moisture—and the spicy essence of the jerk marinade—will end up on the board instead of in your mouth.
Serving Suggestions
To serve, place a generous scoop of the Black Bean and Mango Salad onto a plate and nestle the jerk pork chop right next to it.
- The Contrast: The visual of the charred, dark mahogany pork against the bright oranges, greens, and purples of the salad is stunning.
- The Flavor Balance: Each bite should include a piece of the spicy, smoky pork followed by a forkful of the sweet mango and earthy beans. It is a perfect harmony of heat and refreshment.
- The Final Touch: If you have any lime wedges left over, give the pork a final squeeze of fresh juice right before eating to brighten up the heavy spice of the jerk seasoning.
The Verdict
These Big Green Egg Jamaican Jerk Pork Chops prove that you don’t need a plane ticket to experience the flavors of the islands. By using a high-quality store-bought marinade as a base and focusing on the direct-heat capabilities of the Egg, you can create a world-class meal on a weeknight. It is a bold, spicy, and satisfying way to bring a little bit of Caribbean sunshine to your backyard.
Big Green Egg Jamaican Jerk Pork Chops: The Ultimate Grilling Guide
Ingredients
- 2 bone-in pork loin chops
- 1 tablespoon allspice berries
- 1 tablespoon whole black peppercorns
- 4 to 6 whole Scotch bonnet peppers, stems removed
- 6 scallions roughly chopped
- 1 large shallot peeled
- One 2 inch piece ginger, peeled and roughly chopped
- 6 smashed large garlic cloves
- 3 tablespoons brown sugar
- 2 tablespoons fresh thyme leaves
- 2 tablespoons finely grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons canola oil
- ½ teaspoon freshly grated nutmeg
- 2 teaspoons kosher salt
Instructions
- Using a mortar and pestle, grind the allspice and black peppercorns.
- Transfer the spices along with the Scotch bonnet peppers, scallions, shallot, ginger, garlic, brown sugar, thyme leaves, lime zest and juice, canola oil, nutmeg and salt to a food processor. Blend or process until smooth.
- Place the pork chops in to a large resealable bag and pour the marinade all over the chops using your hands (make sure to wear gloves), then refrigerate the pork for 24 hours.
- When ready to cook, remove the pork from the refrigerator, transfer to a plate, and let sit at room temperature for 1 hour before cooking.
- Meanwhile, prepare the grill for direct grilling set to 350°F.
- Grill the pork chops for 5-7 minutes per side until you see a good char form and the internal temperature measures 140°F.
- Remove the pork chops and let them rest while the carryover cooking brings the temperature up to the USDA recommended 145°F.
- Serve with the black bean and mango salad.
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello!
Just wanted to let you know that my wife and I tried this recipe the other night. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!
Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.
Have a great day!
Thanks for the kind note. Glad it worked so well for you.
Grilled Jamaican Jerk Pork Chops are a mouthwatering delight! The combination of spicy jerk seasoning and smoky grilled flavor is irresistible. Can’t wait to fire up the grill and try this recipe out!
Thank you 🙏