In BBQ & Grilling, Pork Chops, Recipes, Rub & Marinades and Glazes & Sauces

Jamaican Jerk- Inspired Pork Chops

Steve Scheepmaker
With these beautiful pork chops and some summer weather on the horizon, these Jamaican jerk-inspired chops were just what we needed. I have a young daughter who isn’t yet acclimated to hot peppers (slowly working on that) so I substituted a bell pepper for the scotch bonnets…
Course Main Course


  • Johnston's Bone-in Pork Chops

Marinade sauce:

  • 2 stems of a green onion roughly chopped use the whole onion including the white part
  • 1 red pepper or Scotch Bonnet chopped
  • 4 cloves of garlic
  • Zest from one lime
  • Juice from one lime
  • 2 Tbl brown sugar
  • 1 tsp thyme leaves
  • 1 Tbl olive oil
  • 1 Tbl white vinegar
  • 1 Tbl soy sauce
  • 1 tsp fresh ginger finely grated
  • 1 tsp all spice
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ tsp pepper


  • Throw all the ingredients into a food processor (or blender) and blend until smooth.
  • Marinade the pork chops in the sauce for at least 4 hours before grilling them up. I had a fresh pineapple on hand so I also pulled together a quick grilled pineapple slaw to drive those tropical flavours home.
  • Grill until the centre of the pork chop probes at 145 degrees. Take care not to overcook!
Keyword BC Pork, jamaican jerk pork

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