Grilled Jerk Pork Chops
Bone-in pork chops marinated in a smooth, fragrant jerk paste of onion, thyme, allspice and a kick of cayenne, then grilled until juicy. Finish with cilantro and a squeeze of lime.
Servings: 4 servings
Ingredients
- 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 ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp cayenne
- ⅛ tsp nutmeg
- 4 bone-in pork chops approximately 3/4-inch thick
- 2 tbsp chopped fresh cilantro for serving, optional
- lime wedges for serving, optional
Instructions
- Combine all the ingredients except the pork chops, cilantro and lime in a blender or food processor and process until smooth. Arrange the pork chops in a baking dish and pour the marinade over. Marinate in the fridge for 4 hours, or overnight.
- Thirty minutes before grilling, remove the pork chops from the refrigerator. Preheat the grill over medium heat and oil the grates. Grill the chops 8–10 minutes (they'll feel firm to press, or 145–150°F internal), flipping once and keeping the lid closed as much as possible.
- Transfer the chops to a plate, cover, and let stand 10 minutes. Sprinkle with chopped cilantro and serve with lime wedges, if desired.
Notes
Marinate ahead: 4 hours minimum, overnight is better — the onion-thyme-allspice paste needs time to work into the meat.
Don't overcook: Pull the chops at 145–150°F; they firm up and carry over while resting.
Rest before serving: A 10-minute rest keeps them juicy.
Heat level: 1/2 tsp cayenne is mild-to-medium; bump it up for more authentic jerk fire.
Nutrition
Calories: 300kcal | Carbohydrates: 3g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 500mg | Potassium: 450mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg