Grilled Jerk Pork Chops Food

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GRILLED JAMAICAN JERK PORK CHOPS



Grilled Jamaican Jerk Pork Chops image

This recipe for Grilled Jamaican Jerk Pork Chops is easy and packed with authentic flavor. If you want to introduce some caribbean flavors to your next BBQ this is a great place to start!

Provided by The BBQ Buddha

Categories     Main

Time 44m

Yield 4

Number Of Ingredients 15

2 bone-in pork loin chops
1 tablespoon allspice berries
1 tablespoon whole black peppercorns
4 to 6 whole Scotch bonnet peppers (stems removed)
6 scallions roughly chopped
1 large shallot peeled
One 2 inch piece ginger (peeled and roughly chopped)
6 smashed large garlic cloves
3 tablespoons brown sugar
2 tablespoons fresh thyme leaves
2 tablespoons finely grated lime zest
2 tablespoons fresh lime juice
2 tablespoons canola oil
½ teaspoon freshly grated nutmeg
2 teaspoons kosher salt

Steps:

  • Using a mortar and pestle, grind the allspice and black peppercorns.
  • Transfer the spices along with the Scotch bonnet peppers, scallions, shallot, ginger, garlic, brown sugar, thyme leaves, lime zest and juice, canola oil, nutmeg and salt to a food processor. Blend or process until smooth.
  • Place the pork chops in to a large resealable bag and pour the marinade all over the chops using your hands (make sure to wear gloves), then refrigerate the pork for 24 hours.
  • When ready to cook, remove the pork from the refrigerator, transfer to a plate, and let sit at room temperature for 1 hour before cooking.
  • Meanwhile, prepare the grill for direct grilling set to 350°F.
  • Grill the pork chops for 5-7 minutes per side until you see a good char form and the internal temperature measures 140°F.
  • Remove the pork chops and let them rest while the carryover cooking brings the temperature up to the USDA recommended 145°F.
  • Serve with the black bean and mango salad.

GRILLED JERK RACK OF PORK



Grilled Jerk Rack of Pork image

Provided by Bobby Flay

Categories     main-dish

Time 18h25m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup kosher salt
1/2 cup brown sugar
12 sprigs fresh thyme
10 allspice berries
10 black peppercorns
8 whole cloves
4 cinnamon sticks
4 inches fresh ginger, chopped
2 bay leaves
1 head garlic, sliced in half
1 Spanish onion, quartered
One 3-pound center-cut rack of pork, chine bone removed
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon habanero powder
1 tablespoon onion powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
Canola oil, for brushing

Steps:

  • For the brine and pork: Bring 12 cups water, the salt, brown sugar, thyme, allspice, peppercorns, cloves, cinnamon sticks, ginger, bay leaves, garlic and onions to a simmer in a large stockpot and cook until the sugar and salt is dissolved. Let cool completely.
  • Submerge the pork in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
  • Remove the pork from the brine, rinse well with cold water and pat dry. Place on a rack set over a baking sheet in the refrigerator for 1 hour. Remove from the refrigerator 30 minutes before cooking.
  • For the spice mixture: Combine the coriander, ginger, brown sugar, garlic powder, habanero powder, onion powder, black pepper, thyme, allspice, cinnamon and cloves in a small bowl. Brush the pork rack with the canola oil and rub with the spice mixture.
  • Prepare the ceramic cooker: Add the hot charcoal to the cooker, and put on the grill rack. When the grill rack is hot, put on the pork fat-side down and cook until slightly charred. Now remove the pork and the grill rack, scatter the soaked wood chips over the hot charcoal, put on the ceramic plate and the grill rack and return the pork to the grill rack seared-side up. Close the cooker and adjust it to maintain a temperature of 325 degrees F. Cook the pork until a meat thermometer registers 140 degrees F, 75 to 90 minutes. Rest 10 minutes before carving into chops.

GRILLED JERK PORK CHOPS



Grilled Jerk Pork Chops image

Categories     Onion     Kid-Friendly     Quick & Easy     Pork Chop     Spice     Summer     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 2 servings

Number Of Ingredients 10

1/4 cup chopped onion
1 teaspoon dried thyme, crumbled
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
two 1/2-inch-thick rib pork chops (each about 4 ounces)

Steps:

  • Prepare grill.
  • Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

EASY GRILLED PORK CHOPS



Easy Grilled Pork Chops image

Provided by Sunny Anderson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Eight 1/2-inch bone-in pork chops (about 3 ounces each)
Salt and freshly ground black pepper

Steps:

  • Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
  • Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
  • Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

JERK PORK CHOPS



Jerk Pork Chops image

A 30 minute home-cooked meal for all of us cooks on the go! Start some rice on to cook and while the chops are cooking, whip up a quick salad. Recipe from Elizabeth Baird's Canadian Living book "Make it tonight". The amount of cayenne is totally up to you...if you have some hot peppers available,by all means add them into the marinade...traditionally Scotch Bonnet Peppers are used in Jerk Marinades. This recipe can easily be used for chicken as well....slash the chicken at even intervals and cover with marinade.

Provided by Lorrie in Montreal

Categories     Pork

Time 25m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 12

4 (3 1/2 ounce) boneless pork loin chops
1 tablespoon soy sauce
1 tablespoon orange juice
1 tablespoon olive oil
2 garlic cloves, minced
3 green onions, minced
1 teaspoon ground allspice
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1 pinch cayenne

Steps:

  • Slash fat around chops at intervals.
  • In a bowl, combine soy sauce, orange juice, oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne.
  • Rub mixture on both sides of chops.
  • In small roasting pan, roast chops in oven preheated to 375°F(190°C) turning halfway through, until browned and juices run clear when pierced with a fork, about 20 minutes.

Nutrition Facts : Calories 185.9, Fat 9.3, SaturatedFat 2.5, Cholesterol 56.6, Sodium 576.1, Carbohydrate 2.7, Fiber 0.6, Sugar 0.7, Protein 22.1

JAMAICAN JERK PORK CHOPS



Jamaican Jerk Pork Chops image

These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. -Allison Ulrich, Frisco, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

3 tablespoons butter, divided
1/4 cup peach preserves
4 boneless thin-cut pork loin chops (2 to 3 ounces each)
3 teaspoons Caribbean jerk seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium sweet orange pepper
1/2 medium sweet yellow pepper
1/2 medium sweet red pepper
Hot cooked rice, optional

Steps:

  • Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

Nutrition Facts : Calories 470 calories, Fat 26g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 1190mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 28g protein.

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

I feel that the apple cider makes this jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia, the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.

Provided by VAGRILL

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h49m

Yield 8

Number Of Ingredients 19

2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 (1 inch) piece fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled
¼ cup apple cider
¼ cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 ½ tablespoons packed brown sugar
¾ teaspoon mustard seed
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup wood chips, soaked
2 ½ pounds pork tenderloin, butterflied and pounded to 3/4 inch

Steps:

  • Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
  • Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
  • Preheat grill for medium-high heat.
  • Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
  • Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 11 g, Cholesterol 79 mg, Fat 10.7 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 3.1 g, Sodium 1124.5 mg, Sugar 5.4 g

GRILLED JERK CHICKEN



Grilled Jerk Chicken image

Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.

Provided by Blakester

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 19

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon white sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground sage
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
¾ cup white vinegar
½ cup fresh orange juice
¼ cup soy sauce
¼ cup olive oil
1 lime, juiced
1 cup finely chopped white onion
3 each green onions, diced
1 Scotch bonnet chile pepper, chopped
4 each skinless, boneless chicken breasts, trimmed

Steps:

  • Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
  • Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 335 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 17 g, Fiber 3.7 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 4454.4 mg, Sugar 9.5 g

NEELY'S GRILLED BBQ PORK CHOPS



Neely's Grilled BBQ Pork Chops image

I got this recipe from Food Network, off of Paula Deen's show. The Neely's made some beautiful BBQ Pork Chops, and let me tell you, They are to die for!!! Give 'em a try, I'm sure you'll love them!!!

Provided by amievv821

Categories     Pork

Time 8h25m

Yield 4 serving(s)

Number Of Ingredients 16

4 pork chops (about 1/2-inch thick)
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup

Steps:

  • Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop.
  • For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven.
  • Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
  • Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
  • Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
  • Place pork chops on grill and cook until internal temperature is 160°F
  • Reapply BBQ sauce to pork chops prior to serving.

Nutrition Facts : Calories 630, Fat 18.7, SaturatedFat 5.6, Cholesterol 75, Sodium 1440.5, Carbohydrate 97.2, Fiber 11.5, Sugar 78.3, Protein 29.4

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