Grilled Jamaican Jerk Pork Chops
Recipe type: Main
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe for Grilled Jamaican Jerk Pork Chops is easy and packed with authentic flavor. If you want to introduce some caribbean flavors to your next BBQ this is a great place to start!
  • 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
  1. Using a mortar and pestle, grind the allspice and black peppercorns.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, prepare the grill for direct grilling set to 350°F.
  6. Grill the pork chops for 5-7 minutes per side until you see a good char form and the internal temperature measures 140°F.
  7. Remove the pork chops and let them rest while the carryover cooking brings the temperature up to the USDA recommended 145°F.
  8. Serve with the black bean and mango salad.
Recipe by The BBQ Buddha at