Jerk Pork Chops

    12 hours 20 min

    These Caribbean-style pork chops are marinated overnight in a homemade marinade, using a variety of spices. If you can't barbecue these, a ridged griddle pan will also work well.

    109 people made this

    Serves: 6 

    • 175ml water
    • 75ml lemon juice
    • 5 tablespoons chopped onion
    • 1 tablespoon dark brown soft sugar
    • 1 tablespoon chopped spring onion
    • 1 tablespoon rapeseed oil
    • 3/4 teaspoon salt
    • 3/4 teaspoon ground allspice
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground black pepper
    • 1/2 teaspoon dried thyme, crushed
    • 1/4 teaspoon cayenne pepper, or to taste
    • 6 lean pork chops, 2.5cm thick

    Prep:10min  ›  Cook:10min  ›  Extra time:12hr marinating  ›  Ready in:12hr20min 

    1. Combine water, lemon juice, onion, dark brown soft sugar, spring onions, oil, salt, allspice, cinnamon, black pepper, thyme and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 125ml for basting.
    2. Place pork chops in shallow glass dish. Pour remaining marinade over the chops. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
    3. Preheat barbecue for medium heat. Place grate approximately 12cm above heat source.
    4. Oil the barbecue grate. Arrange chops on grate and discard marinade. Cover barbecue and cook chops for 10 minutes, turning once, or to desired doneness.

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    Reviews & ratings
    Average global rating:

    Reviews in English (79)


    It seems good to make and not difficult to do it.  -  08 May 2012


    Very good recipe, but if you want a hotter kick, add habanero peppers. One diced pepper will make it hot, so the more you add, the hotter it gets. I will definitely make it again.  -  11 Jan 2002  (Review from Allrecipes US | Canada)


    Very good recipe! After trying this the first time, I doubled the cayenne pepper for a really good approximation of Jamaican jerk spices. (But I would recommend trying the recipe as written before adjusting the pepper.)  -  21 Dec 2001  (Review from Allrecipes US | Canada)