Caribbean Jerk Pork Chops

These jerk pork chops are a streamlined take on the Caribbean classic, built for the home grill rather than a pimento-wood barbecue pit. The marinade gets blended smooth and splits in two: most goes on the chops for a long overnight soak, and a half cup stays back, refrigerated, for basting on the grill. That second pour is what gives the finished chops their glossy, crackly crust.

Allspice and thyme do the heavy work in any honest jerk seasoning, with cinnamon adding warmth and cayenne supplying the heat. This version skips the traditional Scotch bonnet entirely, so it’s friendly to anyone who can’t handle nuclear-level fire but still want the unmistakable jerk flavor profile.

Grill these hot and fast over medium coals, turning often. Pull them at 160°F (71°C) when the meat reads slightly pink near the bone but the juices run clear.

Pro Tips

• Marinate at least 12 hours but no more than 24. Less and the spice doesn’t penetrate; longer and the lemon juice starts to break down the meat texture.
• Always reserve marinade for basting BEFORE the raw pork goes in. Brushing on used marinade is a food safety issue.
• Pat the chops dry before they hit the grill. Wet meat steams instead of charring, and you lose the crust the spice rub is built for.
• Let the chops rest 5 minutes after coming off the heat. The juices redistribute and the meat stays moist when you cut in.

Variations

• Add a Scotch bonnet or habanero to the blender for an authentic, heat-forward jerk.
• Swap the chops for pork tenderloin and grill whole, then slice against the grain.
• Serve with rice and peas or grilled pineapple to round it out into a proper Caribbean plate.