As most of us cannot travel these days, I have partnered with the National Pork Board to bring you this Caribbean inspired recipe. There is nothing like the bright and vibrant flavors of the islands especially when paired with pork. I married my wife in Jamaica 12 years ago, and until last year, we traveled there to celebrate our anniversary every year. So, when I was thinking through the type of global recipe I wanted to create with pork, Jamaican jerk was at the top of my list. This is an amazing recipe for your grill and a great way to close out the summer season. Now sit back, grab an ice-cold Red Stripe, and enjoy this post for Grilled Jamaican Jerk Pork Chops.
You certainly can make your own jerk marinade like the one I did for this Jerk Chicken Recipe, but if you want an amazing shortcut, find a bottle of your favorite jerk marinade at your local grocery store (or online). Some off the off the shelf brands capture authentic jerk flavors and make the prep for this recipe so much easier.
For this recipe I used 2 bone-in center cut pork loin chops and 1 bottle of jerk marinade. Just add the chops to a plastic resealable bag and pour the marinade inside mixing well with the pork chops. Place the marinated pork in the fridge for 24-hours to get maximum flavor.
The next day, take the pork chops out of the marinade and let them come up to room temperature while you preheat your grill to 350°F.
While the grill is preheating make this easy and delicious black bean and mango salad. Simply mix 1 can of drained black beans with, 1 cup chopped cilantro, 1 jalapeno (seeded and diced), 1/2 red onion (diced), 1 mango (pitted and diced), 1/2 lime (juiced), 2 Tbs olive oil, and 1/2 tsp kosher salt. Once this is mixed well, put it to the side and wait for the grilled pork chops to be served.
Once your grill is preheated to 350°F, place the pork chops on and let cook for 5 minutes.
Flip the pork chops and cook another 5-7 minutes or until the internal temperature measures 140°F. Once you pull the chops off the grill the carryover cooking will bring the temp up to the USDA recommended 145°F.
PRO TIP: I love using my digital ThermoPop for checking meat temps on the grill.
Once you are at the correct internal temperature and have a nice char on your chops it is time to pull and rest them 10 minutes before serving.
When the pork chops have rested, serve them with that delicious black bean and mango salad. Enjoy!
- 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
- 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.