Jerked pork chops

This recipe requires preparation in advance!

This Jamaican recipe is designed to be cooked slowly on a barbecue, although it could be made using a conventional grill on a low setting.

Jerked pork chops

Servings:	Serves 4
Calories per serving:	1444
Ready in:	1 hour 15 minutes plus overnight marinade
Prep. time:	15 minutes plus overnight marinade
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Allspice oddity 3/5 Strage brew! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 kg pork chops
• 50 g allspice berries
• 6 escallions, fat spring onions or small leeks, chopped
• 2-3 Scotch bonnet chillies, chopped
• 4 fresh cinnamon leaves (use bay leaves if not available)
• Salt and black pepper
• Allspice berries and bay leaves to throw on coals

Method

1. Wash and dry the pork.
2. Heat the allspice berries in a small frying pan, stirring them for 5 minutes.
3. Crush them in a grinder or a mortar.
4. Add the escallions, or spring onions or leeks, the chillies, the cinnamon or bay leaves, salt and pepper and grind until you have a thick paste.
5. Rub the paste all over the pork and leave for at least 1 hour or preferably overnight in the fridge.
6. Place the meat on the barbecue grill, which if possible should be on the highest notch as the meat needs to cook slowly.
7. Throw allspice berries and bay leaves over the coals.
8. Turn the chops half way through the cooking time, the total of which should be 1 hour.

Serving suggestions

Serve with lots of salad and Johnny cakes. Also goes well with rice.

Chef's notes

If your barbecue grill cannot be raised from the coals, you will need to control the heat by only using a few pieces of charcoal at a time.

See also

• Jerk recipes

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