Jamaican Jerk Pork Chops Recipe

Jamaican Jerk Pork Chops are one of my favorite ways to bring bold, spicy flavors to a simple weeknight meal. The combination of spices and a hint of citrus creates a perfectly balanced marinade that gives these pork chops a deep, rich flavor.

Whether you bake them in the oven or grill them outside, the result is always juicy, flavorful meat that pairs well with a variety of side dishes. If you’ve never made jerk pork chops at home before, you will be amazed at how a simple combination of a few common ingredients takes tasteless pork chops to something so flavorful and delicious!

Best of all, the marinade takes minutes to put together. And with a little planning, you can let the pork absorb all the delicious flavors overnight for maximum flavor.

What Is Jamaican Jerk Seasoning?

Jerk seasoning is a cornerstone of Jamaican cuisine, known for its spicy, smoky, and aromatic profile. While many store-bought options exist, making your own blend ensures that you get the flavor exactly how you prefer.

The marinade in this recipe combines traditional jerk seasonings like allspice, thyme, and cayenne pepper with a few additional ingredients to tenderize and enhance the flavor of the pork chops.

The result is a well-rounded seasoning mix that delivers the perfect balance of heat, warmth, and a touch of sweetness. Best of all, you are in control of the seasonings, so you can adjust the ingredients to your taste preference.

If you like it hot, add more cayenne pepper. Not a fan of heat, simply add a dash of cayenne to balance the other flavors. The choice is up to you.

What Type of Pork Chops to Use

For this recipe, I recommend using boneless pork loin chops that are about one inch thick. Boneless chops cook more quickly and evenly, making them a great option for baking in the oven.

They also absorb the marinade well, ensuring that every bite is packed with flavor. Pork loin chops tend to be lean, so be careful not to overcook them, as they can dry out quickly.

Again, use thicker boneless pork chops and not the super thin cuts of meat. Save the thin pork chops for this recipe: How To Cook Thin Pork Chops.

If you prefer bone-in pork chops, they can also be used, but keep in mind that they may require a few extra minutes of cooking time.

If you prefer a slightly richer cut, pork rib chops would work well too. No matter which type you choose, always pat the pork chops dry before adding them to the marinade. This helps the seasoning adhere better and promotes even cooking.

How Long to Marinate the Jamaican Jerk Pork Chops

Although you can cook the pork chops right away, letting them sit in the Jamaican Jerk marinade will not only enhance the flavor, but it will ensure that your pork chops are tender and juicy. A minimum of one hour is recommended, but if you have the time, marinating them for up to 24 hours in the refrigerator allows the flavors to fully penetrate the meat.

To marinate, simply place the pork chops in a large resealable plastic bag or a shallow container, making sure they are evenly coated with the marinade. If using a bag, press out as much air as possible before sealing it to ensure the marinade is in full contact with the pork.

If using a container, cover it tightly with a lid or plastic wrap. When you’re ready to cook, remove the pork chops from the marinade and discard any excess liquid.

Make-Ahead and Freezer Meal Option

If you want to prepare this meal ahead of time, you have two great options. The first is to marinate the pork chops overnight, allowing them to absorb the maximum amount of flavor before cooking them the next day. This is an easy way to cut down on prep time when you’re ready to make dinner.

The second option is to turn this into a freezer meal. Simply place the pork chops and marinade into a freezer-safe bag, press out any excess air, and freeze for up to three months.

When you’re ready to cook, transfer the bag to the refrigerator and let the pork chops thaw overnight. This not only saves time but also gives the marinade extra time to infuse the meat as it thaws.

Jamaican Jerk Pork Chops Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 4 boneless pork loin chops, about 1 inch thick
• 1 tablespoon soy sauce
• 1 tablespoon orange juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon onion powder
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon ginger
• cayenne pepper, to taste

INSTRUCTIONS

Pat the pork chops dry with paper towels. Set aside.

Make the Jamaican Jerk Pork Chop Marinade: In a large resealable plastic bag or in a large, shallow container add the soy sauce, orange juice, oil, garlic, onion powder, allspice, thyme, salt, pepper, ginger and cayenne pepper. Mix until well incorporated.

Add the pork chops to the bag or container and coat them with the marinade. You can cook the pork chops right away, but I prefer to let them sit in the marinade in the refrigerator for at least 1 hour and up to 24 hours.

When you are ready to cook the pork chops, remove them from the refrigerator and then preheat your oven to 375°F. Place the pork chops in a 9 x 13 inch baking dish that has been sprayed with non-stick baking spray and discard the marinade.

Cook for 20 minutes, flipping them half way through. The pork chops are ready to come out of the oven when the internal temperature reaches 140°F. Cover and let them rest for a few minutes before serving.

If you prefer, you can also grill the pork chops for a slightly smoky flavor. Preheat your grill to medium-high heat and cook the pork chops for about 4-5 minutes per side, or until they reach an internal temperature of 140°F. Again, be sure to let them rest for a few minutes before serving.

Serving Suggestions For Jamaican Jerk Pork Chops

Jamaican Jerk Pork Chops pair wonderfully with a variety of side dishes that compliment their bold flavors. Some of my favorite serving options include:

• Rice – The rice is the perfect base for the pork chops as it will absorb the juices from the jerk seasoning.
• Grilled pineapple – Adds a fresh, tropical sweetness that enhances the citrus notes in the marinade.
• Roasted sweet potatoes – Their natural sweetness helps mellow out the spice.
• Steamed vegetables – A simple side of steamed broccoli, green beans, or carrots keeps the meal light and healthy.
• Black beans and rice – A traditional Caribbean side that pairs well with jerk flavors.

No matter how you serve them, these pork chops are guaranteed to be a hit. The homemade jerk marinade brings out the best in the pork, making for a dish that’s flavorful, easy to prepare, and perfect for both weeknight dinners and special occasions.

Enjoy! Mary

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