Jamaican Jerk Pork Chops with Island Salsa

Jamaican Jerk Pork Chops with Island Salsa


"In Jamaica, the jerk method of food preparation involves seasoning meat with a sweet-hot secret mixture of peppers, tropical spices like cinnamon and allspice, rosemary and other savory herbs then slow grilling or roasting. This specially created spice blend captures the tantalizing taste of the islands in just 35 minutes."


35 m {{adjustedServings}} servings 310 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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  1. In a self-closing plastic bag, combine flour and Jamaican jerk seasoning. Add chops, 2 at a time; shake to coat. Reserve flour mixture.
  2. Heat oil in a large nonstick skillet. Brown chops on both sides over medium-high heat; remove from skillet. Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in pineapple, bell pepper and beans.
  3. Return chops to skillet. Reduce heat; cover and simmer 10 minutes or until chops are done. Garnish with chopped green onions.
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  1. 29 Ratings


If you want something spicier, use Busha Brown's Jamaican Jerk (it's in a jar) instead of McCormick. I tried it with that, and it was the best recipe I've found on this website.

This recipe was easy and very tasty. It was a big hit for Sunday dinner. I substituted frozen mango chunks for the pineapple because I felt that was more authentically Jamaican. I also incre...

I loved this recipe, it was perfect for the first dinner on our deck this year! I did change/add a few things. First of all I used a white meaty fish, Sea bass. I pan seared it then finished ...