Caribbean Jerk BBQ Pork Chops

Francine Lizotte


This amazingly delicious dish brings the pork chops to the next level...It has a little zip to it just enough to make things interesting!


☆☆☆☆☆ 0 votes

2 servings
5 Min
11 Min


  • 1 large
    habañero, seeded, ribs removed and roughly chopped
  • 2 large
    cloves garlic, roughly chopped
  • 1 Tbsp
    ginger, roughly chopped
  • 1/4 c
    red onions, chopped
  • 1/2 c
    pineapple juice
  • 2 Tbsp
    grapeseed oil
  • 2 Tbsp
    brown sugar, such as demerara
  • 1 tsp
    dried thyme
  • 1 tsp
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • 1 pinch
    ground himalayan sea salt
  • 4 large
    pork loin center cut chops (about 3/4-inch thick)
  • 4 large
    pineapple slices, cores removed

How to Make Caribbean Jerk BBQ Pork Chops


  1. In a blender, add all the ingredients except pork chops and pineapple; process until well combined. In a Ziploc, place pork chops and pour marinade over. Close bag and massage/flip them until well coated. Transfer to the fridge for 8 to 10 hours.
  2. Preheat BBQ to 550ºF. Transfer chops on a plate and discard marinade. Place pork chops on the grill and cook 5-6 minutes per side or until internal temperature reaches 135-140ºF. 4 minutes before the end of cooking, place pineapple slices and grill 3 minutes per side. Serve with vegetable medley
  3. To view this recipe on YouTube, click on this link >>>>

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