Jamaican Jerk Pork Chops with Island Salsa

Jamaican Jerk Pork Chops with Island Salsa

26 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  McCormick® Gourmet Collection®

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (26)

Rate This Recipe
BAG_A_BUGABOO
5

BAG_A_BUGABOO

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.

Saint Louis Cook
3

Saint Louis Cook

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 increased the jerk seasoning to give it more kick as well as more cider vinegar and some water to give a more liquidy sauce (and to replace the liquid from the pineapple). Finally I used a green bell pepper (much cheaper than the red ones). This was delicious and easy-definitely worth a try.

ELIZARDC
3

ELIZARDC

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 it off on the grill. Very tasty. I also added a jalapeno and some red onion with the red pepper. I used crushed pineapple but I think next time I will use 1/2 crushed 1/2 tidbits. This would be a great dinner to make for company. And I agree with what someone wrote earlier...double the pineapple, I am having it over chicken tonight!

More Reviews

Similar Recipes

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

>

next recipe: