Grilled Jerk Pork Chops
How are y’all doing this week? Friday at last?
We’ve had a bit of a long week… little peanut has a bug and we’ve been cuddling away a fever on the sofa for the past 5 days. I’m so thankful for the amazing healthcare we have – we’ve seen a family doc within one hour of phoning for an appointment, a paediatrician with thirty minutes of phoning for an appointment, were taken at the ER (just because our doctor wanted test results right away, not for an actual emergency) without a wait at all, and have had follow up calls to check in every day. At times like this, I’m so very grateful to live in Canada.
So little man is splayed across my chest snoring deeply, and I’m distracting myself from staring at him worriedly with pictures of pork chops.
Also, something blog-related has been on my mind – I’ve been so fortunate to have many wonderful brands and companies ask to work with Foodess lately. I just want you to know that I only work with companies I really like (for every ten requests, I maybe say yes to one), am true to my own opinions, and make it my priority to create content that is genuine, even when featuring a specific brand. Even so, I just want to thank you, my loyal readers, for supporting me and my partnerships, which allow me to pursue blogging on a more full-time basis. BIG SQUEEZEY HUGS TO YOU!
I hope that fun giveaways like this one help sweeten the pot a little? 🙂
Juicy grilled pork chops are such a summertime pleasure for me, but they can be tricky not to overcook.
My best advice is not to get distracted – it only takes about 4 minutes per side. A minute or two extra over the heat while you are setting the table can take a chop from perfect to dry. You want to take the chops out of the fridge for about half an hour before you grill them so that they can come to room temperature – this helps them to cook evenly (otherwise the outside may be overcooked before the inside is safe). And like any meat, pork chops benefit tremendously from a 10 minute rest before serving – this allows the juices, which have accumulated near the surface (on their way to evaporation – it’s science!), to redistribute throughout.
I’m really loving this jerk marinade – I’ve played with lots of variations, and I’ve finally hit one that’s easy, doesn’t require too many ingredients, and is REALLY addictively tasty. The generous allspice and hint of nutmeg make for a really intriguing flavour against the herbal background of fresh thyme. The sugar boosts the caramelization of the chops, and adds a subtle sweet dimension to the balance the spice. I like lime and cilantro at the end for some freshness.
Finally, before I go, just wanted to share some special photos we just got back from our “Theo turns one” family photo shoot with the lovely and talented Tina Francis – they’re cheering me up today.
- 1 onion, peeled and quartered
- 3 tbsp olive oil
- 2 tbsp fresh thyme (or 2 tsp dried)
- 1 tsp sugar
- 1 tsp ground allspice
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1/8 teaspoon nutmeg
- 4 bone-in pork chops, approximately 3/4″ thick
- 2 tbsp chopped fresh cilantro, for serving (optional)
- lime wedges, for serving (optional)
Combine all ingredients except for pork chops in a blender or food processor container and process until smooth. Arrange pork chops in a baking dish and pour marinade over. Marinate in the fridge for 4 hours, or overnight.
Thirty minutes before grilling, remove pork chops from the refrigerator. Preheat grill over medium heat, and oil grates. Grill pork chops for 8-10 minutes (they’ll feel firm to press, or internal temp. 145° to 150°F), flipping once and keeping the lid closed as much as possible. Transfer chops to a plate, cover and let stand for 10 minutes. Sprinkle with chopped cilantro and serve with lime wedges, if desired.