Caribbean Jerk Pork Chops Recipe - Allrecipes.com
Caribbean Jerk Pork Chops Recipe
  • READY IN 12+ hrs

Caribbean Jerk Pork Chops

Recipe by  

"Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    12 hrs 30 mins

Directions

  1. Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
  2. Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
  3. Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
  4. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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.)

 
Most Helpful Critical Review
Jan 25, 2004

This was just ok. I didn't really find it spicy at all and the cinnamon & sugar were a little overpowering. Next time I will reduce the sugar, eliminate the cinnamon (but keep the all spice) and increase the cayenne pepper.

 

103 Ratings

Jan 25, 2004

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.

 
Jan 25, 2004

This marinade has a wonderful flavor, BUT is not hot enough to be considered "jerk" (well at least for our gang). I brought it to a bbq & everyone loved the chops, even my husband who is not really a "marinade guy", because they were very tender. Even though I doubled the cayenne, it still wasn't close to hot, I'll add some red pepper flakes, or a jalepeno next time, but they really were yummy and there will be a next time! Thanks Marvin!

 
Apr 24, 2005

I read some of the reviews before making this recipe. I took everyone's suggestion and tripled the amount of red pepper. It was really good my fiance and I both loved it.

 
Jun 14, 2007

While not "jerk", this pork was lovely! I marinaded it for almost 24 hours. This left it extremely the moist (one of the most flavorful chops I've had). The cinnamon was the most prevalent flavor, which left it with warm undertones. If you like it spicy, add more cayenne. We served this with the Caribbean Sweet Potato Salad from this site, and the combo was perfect. THANK YOU so much for this dinner.

 
Dec 03, 2004

Love it! It has to be grilled (be it BBQ grill or with a pan grill.) Pick a thick piece of pork, don't try to skimp and get the thin slices because you just don't get the flavor.

 
Jan 25, 2004

Very good. I also doubled the cayenne pepper. I served it for Sunday dinner and everyone loved it. A definite keeper!!

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 31.4 g
  • 63%
  • Sodium
  • 343 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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