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…
- 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