Best Jerk Pork Chops Recipes

JAMAICAN JERK PORK CHOPS

Steps:

• Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

CARIBBEAN JERK PORK CHOPS

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA

Steps:

• In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
• Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
• Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

JERK PORK CHOPS

Steps:

• Slash fat around chops at intervals.
• In a bowl, combine soy sauce, orange juice, oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne.
• Rub mixture on both sides of chops.
• In small roasting pan, roast chops in oven preheated to 375°F(190°C) turning halfway through, until browned and juices run clear when pierced with a fork, about 20 minutes.

AIR-FRYER JAMAICAN JERK PORK CHOPS

Steps:

• Preheat air fryer to 350°. In a small bowl, mix butter and peach preserves until combined; set aside., Sprinkle chops with seasonings. Place on greased tray in air-fryer basket. Cook until no longer pink, 2-3 minutes on each side. Remove and keep warm., Cut peppers into thin strips. Place on greased tray in air-fryer basket. Cook until crisp-tender and lightly browned, 5-6 minutes, stirring occasionally. Return chops to air fryer; top with butter mixture. Cook until butter is melted, 1-2 minutes. If desired, serve with rice.

PAN-FRIED JERK PORK CHOPS

Steps:

• Combine jerk seasoning, salt, and pepper in a small bowl.
• Heat oil in a large skillet over medium heat. Shake about 1 tablespoon jerk rub into the skillet. Add onions; cook and stir until soft, about 3 minutes.
• Meanwhile, sprinkle 1/2 of the remaining jerk rub onto one side of each pork chop. Use a knife to poke 4 or 5 holes in each chop and pour 1/2 of the lime juice over top. Place chops, seasoned-side down, into the hot skillet.
• Cook until browned, 5 to 7 minutes. While cooking, sprinkle remaining jerk rub onto the top side of the chops. Poke holes as before, and pour remaining lime juice over top. Flip chops and cook until browned and no longer pink in the center, another 5 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

JERK PORK CHOPS WITH MANGO SALSA

Steps:

• Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
• Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
• Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
• In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
• Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.

GRILLED JERK PORK CHOPS

Steps:

• Prepare grill.
• Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

CARIBBEAN JERK PORK CHOPS

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

CARIBBEAN JERK PORK CHOPS

Steps:

• 1. A few days before cooking pork chops, I put them in a zip lock bag and completely cover them with the marinade, about 3/4 cup. Seal and place in the freezer - freezing them with the marinade seems to enhance the flavor. The day of cooking, remove from freezer to thaw. If thawing in the frig, be sure and lay them out to come to room temperature before cooking. Have gas grill heated and have heat about 3/4 of the way to the high heat. Place pork chops on top burner, not on direct heat. Cook 8 minutes on 1st side, turn and put marinade on cooked side. Cook 10 minutes and put marinade on other side. Cook about 3 minutes longer. It is very important to use the marinade as this coats the chops and when you see small air bubbles come to the top, the chops are done. The cook time is approximately 21 minutes, until you see the tiny bubbles on the top. Remove chops from grill to serving platter and let rest at least 5 minutes to retain juices, eat while they are hot.

JERK PINEAPPLE PORK CHOPS

Steps:

• Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice, and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.
• Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown.) Add 1 tablespoon oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once. Serve with pork and reserved pineapple marinade.

JAMAICAN JERK PORK CHOPS

Steps:

• Mix first 5 ingredients until blended.
• Heat oil in large skillet on medium heat. Add onions and green peppers; cook and stir 3 min. or until vegetables are crisp-tender. Remove from skillet; set aside. Add chops to skillet; cook 3 to 5 min. on each side or until chops are evenly browned on both sides.
• Add barbecue sauce mixture and vegetables to skillet; cover. Simmer on medium-low heat 10 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

JERK PORK CHOPS WITH HEARTS OF PALM SALAD AND SWEET PLANTAINS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
• Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.
• Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
• While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
• Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.

GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA

Steps:

• In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
• Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
• Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

JAMAICAN JERK PORK CHOPS

Steps:

• 1. Heat oil in a large skillet or wok over medium heat. 2. Mix the flour and jerk seasoning on a plate. 3. Dredge the pork chops in the flour mixture and then brown them in the oil (1-2 mins each side). It's ok if the chops are still pink in the center; but make sure the outside is well browned. 4. Stir the leftover flour mixture, brown sugar, and vinegar into the skillet. Bring to a boil. 5. Stir in the pineapple (with juice), bell pepper, and beans. 6. Put the chops back in the skillet, reduce heat to low, cover, and simmer about 10 minutes until chops are no longer pink in the center.

CARIBBEAN JERK PORK CHOPS

Steps:

• In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste. 2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes. 3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes. 4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

BANANA CHIP CRUSTED JERK PORK CHOPS

Steps:

• Chop the scallions, keeping the whites and greens separate.
• Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot. Stir in the scallion whites and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the scallions are golden, about 2 minutes. Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat. Adjust seasoning if needed.
• Pulse the banana chips in a blender until finely ground. Stir the banana crumbs together with the panko and jerk seasoning. Sprinkle each pork chop with a generous pinch of salt and pepper, and then dredge them in the banana crumb coating, pressing so the crumbs adhere.
• Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot. Then add the pork chops in batches and cook, turning once, until golden and just pink in the center, about 8 minutes total. Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner. Let the pork stand 5 minutes.
• Serve the pork with the rice and beans, sprinkled with the reserved scallion greens.

JERK PORK CHOPS

Steps:

• For jerk sauce: Blend everything except for salt and pepper until smooth. Stir in remaining ingredients, to taste. For pork chops: Place pork chops in pan and cover with jerk sauce. Marinate in refrigerator overnight. Remove chops from marinade and pat down. Heat oil in cast iron skillet over medium-high heat until hot. Sear the chops for about 2 minutes on each side. In a 375 degree Fahrenheit oven, cook the pork chops for about 12 minutes to finish cooking. Let rest for 5 minutes before serving.

JERK PORK CHOPS

Steps:

• In a bowl, combine soy sauce, orange juice, olive oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne; rub on both side of the pork chops.
• Place chops on a greased broiler pan and broil 4 inches from the heat, 8 minutes per side or until done to personal taste.

JERK PORK CHOPS

Steps:

• Combine brown sugar and jerk seasoning. Rub mixture over both sides of pork chops; let stand while cooking peppers.
• Heat oil in large skillet over medium heat. Add peppers and salt; cook, stirring occasionally, until tender, 5 minutes. Remove to a plate; cover to keep warm.
• In same skillet over medium-high heat, cook pork chops, turning once, until browned and just cooked through, 4-5 minutes per side. Remove pork to plate with peppers.
• Add rum to skillet; bring to a boil. Cook 30 seconds, scraping bits on bottom of skillet. Return peppers, pork chops and any juices on plate to skillet; heat through, about 1 minute. If desired, garnish with cilantro.