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Caribbean Jerk Pork Chops

Caribbean Jerk Pork Chops

¾ cup water

1/3 cup lemon juice

1/3 cup chopped onion

1 tbsp packed brown sugar

1 tbsp chopped green onion

1 tbsp canola oil

¾ tsp salt

¾ tsp ground allspice

¾ tsp ground cinnamon

¾ tsp ground black pepper

½ tsp dried thyme, crushed

¼ tsp cayenne pepper, or to taste

6 lean pork chops, ½ inch thick


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 ½ cup for basting. 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. Preheat grill for medium heat. Place grate 4 to 5 inches above heat source. 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. Serves: 6.

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