Grilled Jamaican Jerked Pork Loin Chops

Grilled Jamaican Jerked Pork Loin Chops

13 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    8 h 45 m
Ryan Nomura
Recipe by  Ryan Nomura

“I like to buy a whole pork loin then cut them into chops so that I can get the thickness just right. You can also use the marinade with pork tenderloin, baby back ribs, and chicken.”

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Ingredients

Adjust Servings

Original recipe yields 8 pork chops

Directions

  1. Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
  2. Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
  3. Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.

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Reviews (13)

Rate This Recipe
Saveur
10

Saveur

Thank you for such a versitile and very delicious recipe! I had two large butterfly pork chops, so I halved all of the liquid and only used a couple of shots of beer (thanks previous reviewers). I also subbed several tablespoons of a prepared jerk seasoning in place of the list of jerk spices. Smelled soooo good on the grill, and I loved the light carmelization from the molasses and rum, balanced by the saltiness of the soy sauce. Will definitely use this one again!

jimmy d
7

jimmy d

This came out really nice. I can't imagine the problems that the other reviews had unless they did not follow the recipe.

Kathleen M.
6

Kathleen M.

Made this recipe for the Labor Day BBQ. Everyone loved it! Next time, I'll try it on chicken.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 11.7 g
  • 4%
  • Protein
  • 28.4 g
  • 57%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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