Tropical Jerk Pork Chops Recipe
Tropical Jerk Pork Chops feature tender, juicy pork chops marinated in a vibrant and spicy jerk sauce made with Scotch bonnet peppers, aromatic spices, and fresh lime juice. Grilled or pan-seared to perfection, this Caribbean-inspired dish delivers a perfect balance of heat and sweetness, accented with fresh cilantro and lime for a tropical flair.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling or Pan Searing
- Cuisine: Caribbean
- Diet: Halal
Ingredients
Scale
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 6 oz / 170 g each)
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Jerk Marinade:
- 1 small onion, chopped
- 2 cloves garlic
- 1–2 Scotch bonnet or habanero peppers (adjust for heat)
- 1 tbsp fresh thyme leaves
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 2 tbsp olive oil
Optional Garnish:
- Fresh cilantro or parsley
- Lime wedges
Instructions
- Prepare the Jerk Marinade: In a blender or food processor, combine the chopped onion, garlic, Scotch bonnet or habanero peppers, fresh thyme leaves, ground allspice, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, and olive oil. Blend the ingredients until you achieve a smooth, flavorful marinade.
- Marinate the Pork Chops: Season the pork chops evenly with salt and black pepper. Pour the prepared jerk marinade over the pork chops, ensuring each piece is thoroughly coated. Cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply infuse the meat.
- Preheat the Grill or Pan: Heat a grill or large skillet over medium-high heat. Lightly oil the grates or pan surface to prevent sticking and promote a nice sear on the pork chops.
- Cook the Pork Chops: Place the marinated pork chops onto the grill or skillet and cook for 4 to 5 minutes on each side. Make sure the internal temperature reaches 145°F (63°C) for safe consumption. The exterior should be nicely caramelized and slightly charred to enhance the flavor.
- Serve: Transfer the cooked pork chops to serving plates. Garnish with fresh cilantro or parsley and provide lime wedges on the side. For a complete meal, serve alongside tropical sides such as grilled pineapple, rice, or sautéed vegetables to complement the spicy and sweet flavors.
Notes
- Adjust the amount of Scotch bonnet or habanero peppers according to your preferred spice level.
- Marinating overnight intensifies the flavor and tenderizes the pork chops further.
- Bone-in pork chops tend to retain more moisture and flavor but boneless can be used for convenience.
- Use a meat thermometer to ensure the pork chops reach the safe internal temperature of 145°F (63°C).
- To make this recipe gluten-free, use gluten-free soy sauce or tamari.
Nutrition
- Serving Size: 1 pork chop (about 6 oz / 170 g)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 90 mg
Keywords: jerk pork chops, tropical pork chops, Caribbean pork recipe, spicy pork chops, grilled pork chops, jerk marinade, summer grilling, pork chop marinade, Scotch bonnet pepper
Find it online: https://maicook.com/tropical-jerk-pork-chops-recipe-2/