Grilled Jamaican Jerked Pork Loin Chops

These pork chops are marinated in a Jamaican jerk-beer and rum marinade. 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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 323 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ¼ cup molasses
• 1 ½ teaspoons ground allspice
• 2 tablespoons minced garlic
• 2 bay leaves
• ¼ cup soy sauce
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh marjoram
• ¼ cup lime juice
• kosher salt and cracked black pepper to taste
• 2 tablespoons minced ginger
• ½ (12 ounce) bottle lager style beer
• 3 fluid ounces dark rum
• 1 scotch bonnet chile pepper, minced
• 8 (6 ounce) pork loin chops

Recipe Instructions

Step 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.

Step 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.

Step 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.