Best Jerked Pork Chops Recipes

GRILLED JAMAICAN JERKED PORK LOIN CHOPS

Steps:

• Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
• Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
• Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.

JERKED PORK CHOPS

Steps:

• For the marinade:
• Toast the allspice berries in a dry skillet over medium heat until fragrant. Finely grind them with the cinnamon stick in a spice mill. Transfer to a food processor.
• Add all of the remaining marinade ingredients to the processor and blend until smooth.
• Season the pork chops with salt and pepper, then rub them all over with the marinade. Place on a plate, cover, and refrigerate for at least 4 hours, or, preferably, overnight.
• Prepare a medium-hot fire in a grill.
• Remove the pork from the marinade, place on the grill, and grill, turning once, for about 7 minutes on each side; the internal temperature of the chop should be 140 degrees for medium, 150 degrees for well-done. The thinner the chops, the less cooking time required.
• Serve with the chutney.
• Recommended wine: A Pinot Noir from Oregon with cherry-cola fruit, soft tannins, and low alcohol.