Big Green Egg Jamaican Jerk Pork Chops: The Ultimate Grilling Guide
This recipe for Big Green Egg Jamaican Jerk Pork Chops: The Ultimate Grilling Guide 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!
Servings: 4
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.