How To make Caribbean Jerk Pork Chops
3/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 Tablespoon packed brown sugar
1 Tablespoon chopped green onions
1 Tablespoon canola or vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground cayenne
6 lean pork loin or pork rib chops -- (5/8" thick)
Place all ingredients except pork in blender. Cover and blend until well blended. Reserve 1/2 cup of the marinade; cover and refrigerate for basting.
Trim excess fat from pork. Place pork in shallow glass or plastic dish. Pour remaining marinade over pork. Cover and refrigerate at least 12 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat 8-11 minutes, turning frequently and brushing with reserved marinade, until medium doneness (160) and slightly pink when cut near bone. Discard any remaining basting marinade. Makes 6 servings.
How To make Caribbean Jerk Pork Chops's Videos
Caribbean Jerk BBQ Pork Chops Recipe - Episode #54
Bonjour my friends! In this episode I'll show you how to make my Caribbean Jerk BBQ Pork Chops recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Grace Jerk BBQ Pork Chops
Jamaican Jerk Pork, Authentic Flavors. Oven Roasted Jerk Pork.
This Jamaican Jerk Pork is carefully season and marinate in the finest authentic ingredients, absolutely mouth watering, easy oven Jerk Pork recipe
Jerk Pork cook over pimento wood
**Ingredients**
Cuts of pork belly & shoulder (or parts of your choice)
Chief Dry Jerk Seasoning
Salt
**Best Homemade Jerk Marinade**
2 tbsp pimento seeds (all spice berries)
5 twigs scallion & thyme
1 onion
5 Cloves Garlic
6 Pimento peppers for flavor (if available)
Scotch bonnet pepper (use as much or as little as your tolerance)
1 tbsp fresh ginger
1 tbsp browning for that Jerk color
2 tsp sugar (optional)
White vinegar
Splash of lemon or lime juice
(Slightly Blend, creating a thick chunky paste)
Thank you so much for watching ????
Chef John Caribbean Jerk Pork Chops
Chef John Guest Chef on Fat Chef Restaurant Guide He shows us his step by step recipe for Caribbean Jerk Pork Chops check it out if you want to see more go to FatChefRestaurantGuide.com
SIMPLE OVEN JERK PORK CHOPS
Hi foodies,
I used pork chops less than an inch thick so they cooked really quickly. If using thicker and much larger pieces of pork, make sure to get an internal temperature of at least 165 - 170F when you prick the thickest part of the pork with your meat thermometer at the end of cooking.
If cooking a large piece like a shoulder, you may try 35 minutes PER POUND at 325F but still increase the temperature at the end for colour and for crispness of the pork skin.
If cooking a larger cut of Pork for a longer time, baste it with the pan juices while it bakes to keep it tender.
As I've said before my favourite brands for wet Jerk seasoning are Walkerswood, Grace Foods, Jerk Central and my homemade recipe is in my amazon ebook.
While watching the video in it’s entirety, kindly check out the details below to achieve the best results.
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Ingredients:
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MARINATE THE PORK:
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I used 2 bone in pork chops weighing TOTAL 2 lbs
1 - 2 tbsps wet seasoning per 1 pound of pork
5 allspice berries crushed (pimento grains)
salt and black pepper to taste
2 - 3 tsps Allpurpose seasoning or dry jerk seasoning
2 tsps brown sugar
1/2 tsp browning (more or less, it's just for colour)
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SAUCE(simmered at least 4 minutes)
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About 1/4 cup of the juices from the baking tray while baking the pork (optional)
1/2 cup bbq sauce
1/2 cup ketchup
some drops of hot pepper sauce to taste
1 or more tsps Jerk sauce (optional)
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FESTIVAL #1
FESTIVAL VIDEO #2
Hairy Bikers' Take On Jamaican Jerk Pork Chops | Hairy Bikers' Comfort Food
Hairy Bikers are making Jamaican style jerk pork chops with coconut rice. Yum!
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