Once they start to brown on both sides, move the chops away from the heat and brush with Jerk Sauce. Place the chops close to the coals for the first few minutes. Remove the chops from the marinade and season both sides with a little more Jammin’ Jerk. For indirect cooking I set my Santa Maria attachment (from Gabby Grills) on top of the weber. To cook the jerk chops I fired up my Weber grill using Royal Oak lump charcoal topped with a couple splits of Post Oak. Pour in pineapple juice, ketchup, lime juice, and Jammin’ Jerk Seasoning and bring to a slight simmer. Add minced garlic, thinly sliced green onion (the white parts), and finely chopped scotch bonnet pepper and sauté for 2-3 minutes. Place a couple Tablespoons of butter in a small pot over medium heat. Go ahead and make the finishing jerk sauce while the chops are in the fridge. Marinate in the refrigerator for at least an hour. Traditionally pimento wood is burned down but you can substitute just about any wood or charcoal.įirst the chops are smothered with a jerk marinade made with fresh squeezed lime juice, soy sauce, olive oil, Jerk Seasoning, dark brown sugar, green onion and scotch bonnet peppers.
It’s the simplest form of grilling all you need is a basic grill and hot coals. As it cooks over hot coals, the outside begins to char and the jerk flavors develop. Fresh flavors from spicy scotch bonnet peppers, All spice, onion, citrus, and dark brown sugar coat the meat.
Thin-cut chops are perfect for jerk style cooking. For this recipe I take a pack of boring, family style pork chops – yeah the cheap, thin cut pack – and turn them into delicious, Jerk Pork Chops.
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