Jamaican Jerk Marinated Grilled Pork Chops
Jamaican Jerk Marinated Grilled Pork Chops
Jamaican Jerk Grilled Pork Chops is a classic example of how to use Jamaican Jerk Seasoning. The flavor combination of our Sheffield’s Jamaican Jerk Seasoning and the spice of the Scotch Bonnet chile peppers take your tastebuds to the Caribbean islands. Scotch Bonnets are the traditional chile pepper used, but they are quite hot. We use a touch of cayenne pepper for the heat, but add the additional Scotch Bonnet if you want the heat you’ll taste in the Islands. You can also substitute Chicken Breasts for Pork Chops as we show below.
Jerk dishes are traditionally served with a side of rice and red beans, or rice and peas. We add a different twist and like to use Basmati rice and black beans. Mixes it up a bit and the taste of the Basmati rice compliments the jerk seasoning. Enjoy!
Serves: 4
Ingredients:
4 Pork Chops, about 3/4-inch Thick-Bone-in or Boneless
(You can use 4 Medium Boneless, Skinless Chicken Breasts as well. Read more below for cookng adjustments.)
6 Garlic Cloves, Coarsely Chopped
8 Green Onions, Coarsely Chopped
1 Teaspoon Dried Crushed Scotch Bonnet Chile Pepper (optional for extra spicy heat)
2 Tablespoons Sheffield’s Jamaican Jerk Seasoning
¼ Cup Soy Sauce
¼ Cup Olive Oil
¼ Cup White Vinegar
¼ Cup Water
Directions:
Place the garlic, green onions and dried Scotch Bonnet in a food processor or blender. Add the Jamaican Jerk Seasoning, olive oil, soy sauce, vinegar and water. Mix well for about 30 seconds to blend everything together. Pour into a medium mixing bowl. Reserve ¼ cup to pour over the chops when served.
Add the pork chops, coating them with the mixture on all sides. Cover and refrigerate for 1 to 6 hours to allow the flavors to develop.
Heat your grill for medium direct heat. Transfer the pork chops to the grill. Don’t drain the marinade from the chops. Cook for 4 to 5 minutes per side and they are thoroughly cooked with an internal temperature of 150°F. They should have a nice golden color. Transfer them to a platter and cover loosely with foil. Rest for 5 minutes before serving. Pour reserved mixture over the chops.