Serves 4
20 min
Grilled Jerk Pork Chops
Recipe GLPRf103c0de3af647
Caribbean-inspired grilled pork chops with a bold, aromatic jerk marinade featuring fresh thyme, allspice, and cayenne. The pork is marinated for several hours then grilled until golden and juicy, finished with fresh cilantro.
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Ingredients
½ teaspoon black pepper
4 bone-in pork chops, approximately ¾ inch thick
½ teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro, for serving
2 tablespoons fresh thyme (or 2 teaspoons dried)
1 teaspoon ground allspice
1½ teaspoons kosher salt
3 tablespoons olive oil
1 onion, peeled and quartered
1 teaspoon sugar
Directions
Combine the black pepper, cayenne pepper, thyme, allspice, kosher salt, olive oil, quartered onion, and sugar in a blender or food processor. Blend until the mixture reaches a smooth, paste-like consistency.
Arrange the pork chops in a shallow baking dish or resealable plastic bag. Pour the jerk marinade over the pork chops, making sure they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the pork chops from the refrigerator approximately 30 minutes before grilling to allow them to come closer to room temperature.
Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.
Place the pork chops on the grill and cook for 4 to 5 minutes on the first side without moving them. Flip the chops once and continue grilling for another 4 to 5 minutes, keeping the grill lid closed as much as possible. The pork chops are done when they reach an internal temperature of 145°F at the thickest part, away from bone.
Transfer the grilled pork chops to a plate, tent with foil, and let them rest for 10 minutes before serving. This allows the juices to redistribute.
Sprinkle the fresh chopped cilantro over the pork chops and serve immediately. Accompany with lime wedges if desired.
