Follow these steps for perfect results
bone-in pork chops
3/4-inch thick
onion
coarsely chopped
scallions
coarsely chopped
garlic cloves
coarsely chopped
Scotch bonnet chiles
seeds and veins removed, coarsely chopped
ground allspice
salt
smoked paprika
ground cinnamon
ground nutmeg
ground dried thyme
soy sauce
vegetable oil
white vinegar
Combine onion, scallions, garlic, and chiles in a food processor.
Add allspice, salt, paprika, cinnamon, nutmeg, and thyme to the food processor.
Pour in soy sauce, vegetable oil, vinegar, and water.
Pulse and process until smooth to create the jerk paste.
Place jerk paste in a bowl.
Coat each pork chop thoroughly with the jerk paste.
Marinate the pork chops in the refrigerator for at least 1 hour, up to 8 hours.
Preheat grill to medium heat for direct cooking.
Remove each chop from the paste and place directly on the grill grate, retaining as much paste as possible.
Discard remaining paste.
Grill pork chops for 4-5 minutes per side, until golden brown and the internal temperature reaches 150F.
Transfer pork chops to a platter and tent loosely with aluminum foil.
Let the pork chops rest for 5 minutes before serving.
Expert advice for the best results
For a milder flavor, use fewer chiles.
Marinate the pork chops overnight for a more intense flavor.
Serve with rice and peas or grilled vegetables.
Everything you need to know before you start
15 minutes
The jerk paste can be made ahead of time and stored in the refrigerator for up to 3 days.
Arrange the pork chops on a platter, garnished with fresh scallions and a lime wedge.
Serve with rice and peas, grilled vegetables, or a fresh salad.
A classic Jamaican lager.
A fruity and refreshing drink.
Discover the story behind this recipe
Jerk is a traditional Jamaican cooking style that uses a spicy marinade to flavor meat.
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