Jamaican Jerk- Inspired Pork Chops
With these beautiful pork chops and some summer weather on the horizon, these Jamaican jerk-inspired chops were just what we needed. I have a young daughter who isn’t yet acclimated to hot peppers (slowly working on that) so I substituted a bell pepper for the scotch bonnets…
Ingredients
- Johnston's Bone-in Pork Chops
Marinade sauce:
- 2 stems of a green onion roughly chopped use the whole onion including the white part
- 1 red pepper or Scotch Bonnet chopped
- 4 cloves of garlic
- Zest from one lime
- Juice from one lime
- 2 Tbl brown sugar
- 1 tsp thyme leaves
- 1 Tbl olive oil
- 1 Tbl white vinegar
- 1 Tbl soy sauce
- 1 tsp fresh ginger finely grated
- 1 tsp all spice
- ½ tsp nutmeg
- ½ tsp salt
- ½ tsp pepper
Instructions
- Throw all the ingredients into a food processor (or blender) and blend until smooth.
- Marinade the pork chops in the sauce for at least 4 hours before grilling them up. I had a fresh pineapple on hand so I also pulled together a quick grilled pineapple slaw to drive those tropical flavours home.
- Grill until the centre of the pork chop probes at 145 degrees. Take care not to overcook!
