In Memory Of Karen Nicole Smith, 1972 - 2016

The lazy man’s jerk pork recipe.


caribbean-jerk-porkThis recipe can be adopted for just about any of your favorite meats. Including, fish, beef, chicken and shrimp. I’ve never tested it on lamb, since I just can’t stand the flavor of lamb on the grill, as well as the tough texture. I was never a big lover of jerk in the past, but it’s not only becoming a fav for me, Tehya and Indy just loves the mouth watering “kick” you get from a good piece of jerk just off the grill. The key to me falling in love with jerk pork, must be credited to two things. 1 – how fast and simple this is to prepare. and 2 – how moist the finished product is the way I marinate the meat. I’m sure you know how dry pork can get when you don’t grill it properly… good pork on the grill usually requires a lot of patience, basting and time to slow cook. Beside the time to marinate, this one is super fast!

A three ingredient recipe? Let’s get cooking!

You’ll need…

– 3 pork chops

– 3-4 tablespoon “Grace” jerk marinade.

– 1/2 lime or lemon for washing the pork.


jerk-seasoning

Remove the pork and wash with water and the lime or lemon juice. You can also use about 2 tablespoons of vinegar if you wish. It’s important that you take a paper towel and dry off the water from washing. Then take a fork and pierce the pork through on both sides.. about 6 times each.

pork-recipe

With the pork pierced, we can add the jerk marinade. Be sure to mix everything well, so it’s all coated. The piercing will allow the marinade to work it’s way through the meat while it marinates. This is the key to not ending up with a dry cardboard-like finished product. Now cover and let marinate in the fridge for at least 1 hr. If you’re in a rush – let marinate for about 10 minutes or so.

jerk-pork-recipe

jerk-marinade

Get the grill ready by reaching a temp of about 400 F or so. If your grill is famous for sticking, you can spray some cooking spray (pam) or brush the grill with some oil.

cooking-jerk

jerk-pork

Cover the grill and let cook about 8-10 minutes on each side. Don’t worry, with the technique we used for marinating, the meat will NOT dry out. Be sure to flip over to cook both sides and keep an eye out for flare-ups!

how-to-jerk-pork

caribbean-food

That’s it, you’re done! Enjoy with a nice side of salad and rice.. or whatever you feel like eating. Works great with potato or pasta salad as well.

BONUS!

How to get perfect grill marks

Place your pork directly onto a hot grill for a few minutes. Then using tongs or a spatula give your steak a quarter turn to create the second set of marks, resulting in a crisscross pattern. When it’s time to flip the steak, repeat the process of grilling for a few minutes and then give it a quarter turn.

Some grill masters claim that lightly brushing the grill with olive oil results in nice dark marks. You may need to practice a few times before mastering the art of presentation, but the good news—even the pork with not-so-perfect grill marks will still taste great.


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35 Comments

  1. Bernice
    May 26, 2019 / 3:30 pm

    I’m cooking this again tomorrow! The first time I grilled this it was so delicious and the chops were an absolute hit! I’m so happy I discovered your website and You Tube videos! It has given me a new lease on life because I was tired of cooking the same old dishes! Now cooking and eating is an delicious joyful adventure! Thank you!

  2. Gemma Paul
    July 10, 2018 / 10:21 am

    Hi Chris am from TT as well, and I do all the dishes that you do, however I do like the techniques you use and I use them with an astounding result, flavor for so as we say in TT. I live in the US so your info is greatly appreciated, and I do try all your recipes, I must say I really wanted a good pork chop recipe so I will be trying it, I also prefer grace jerk seasoning, keep it coming! Proud of you!!

  3. Ana Palmer
    November 22, 2017 / 1:16 pm

    Hello Chris, thank you for this recipe. Will also make this for Thanksgiving. Have a Happy Thanksgiving.

  4. August 10, 2015 / 8:09 pm

    HeyChris,I am glad that I hook up to your website,it is a joy trying your recipes even though people tell me I’m a good cook,trying the same dishes in your styling is easy and tasting good .Thank you for sending the recipes for I enjoy trying them,One of your good fans ,Peyaree

  5. Kevin Stanley
    August 8, 2014 / 4:42 pm

    Hey Chris want to try this look simple and good tried your Mango wing’s loved it going to try to post a few of my recipes not very good on the computer man !!

  6. William
    February 14, 2014 / 5:48 pm

    Walkerwoods used to be my favorite jerk seasoning to use until I started growing my own peppers, vegetables, and herbs. Now I make my own all natural organic jerk seasonings (mild – hot). They are excellent for quick grilling outside or on a NuWave.

  7. Alan
    July 23, 2013 / 9:10 pm

    I just did something very similar tonight. I used some Walkerwoods jerk sauce and apple juice to marinade and used boneless pork loin chops. I love the jerk sauce so I'm willing to try this way also.

  8. Alan
    July 23, 2013 / 8:51 pm

    I just did something very similar tonight. I used some Walkerwoods jerk sauce and apple juice to marinade and used boneless pork loin chops. I love the jerk sauce so I'm willing to try this way also.
    It's all good. Thanks Chris Keep it spicy 😉

  9. pammydoo
    April 16, 2013 / 7:36 am

    Hi, Chris. I’ve been a subscriber for a little while and have tried some recipes and love them! I just want to say keep up the good work, and while I don’t know how to grill very well, I will be trying this with chicken to see of I can do it. Which pieces of chicken do you recommend for grilling?

  10. liawill
    March 13, 2013 / 11:32 am

    Hi Chris, I love jerk pork but I usually steam the pork in its seasoning (do not add any liquid to the pork) until it is tender, then I brush on some BBQ sauce on it and rest it on a hot grill. Tender and out of this world taste. Try it, you will love it.

  11. Anita
    May 24, 2012 / 3:47 pm

    Hi Chris. Can I use a " George Foreman" indoor grill for this recipe ? weather is not to good here in NY. I will be having jerk pork chops this weekend. I can't wait to try. I really enjoy your recipes and I have made the brown stew chicken before. The recipes are really simple not complicated at all. I will let you know how they come out. Thanks

  12. Jimmy Kelly
    May 14, 2012 / 5:15 pm

    Cook the pork on a "George Forman" grill for 7-8 minutes and its just perfect.

  13. Beach Comber
    March 1, 2012 / 4:47 pm

    Chris, Thanks again! Just one question aout the preheating of the oven though, the recipe calls for 400 degrees celsius. That's pretty hot. Would 400 degrees fahrenheit be o.k.?

    • chris
      March 2, 2012 / 6:56 am

      It was a mistake, it should say 400F. Thanks for pointing that out to me.

  14. ghanwaty samaroo
    February 28, 2012 / 9:48 am

    love caribbean pot

  15. Joy Roxborough
    February 13, 2012 / 12:22 am

    Walkers Wood Jerk seasoning is the best!!!

    • Alan
      July 23, 2013 / 9:06 pm

      You can say that more than once and you will always be right 😉
      Only thing better if homemade

  16. December 9, 2011 / 7:26 pm

    hi chris,figure this one out and advise. i eat hot pepper.but everytime i cook jerk i find the taste too hot.
    i mean the jerk taste. more water ??? "bandit"

  17. Valetine Lawrence
    August 17, 2011 / 10:49 am

    I tried this and the family wanted more and more….hats off to you my brother…..this was great!!!

  18. Rita
    July 18, 2011 / 12:12 pm

    Your recipes and pictures are so clear, it makes cooking very easy to follow.

  19. July 5, 2011 / 9:54 am

    Hi Chris this pork recipe looks great. I will give it a try one of these days

  20. Linda McComie
    May 30, 2011 / 5:19 am

    Hello Chris,

    A tip if pork is to be grilled or BBQed use shoulder steaks which because of the fat marbling the meat means it stays soft even when fairly well done.

    I'm sorry to hear you don't like BBQ or grilled lamb. BBQ lamb leg steaks are a great favourite. I marinade as long as possible (preferrably overnight). Aside from your chosen seasoning you must include either wine or rum, lime juice and olive oil. The alcohol and juice breakdown some of the connective tissue that makes it tough and the oil keeps it moist.

  21. Lynda
    December 20, 2010 / 9:58 am

    Hi Chris,
    I haven't had breakfast yet but I feel like jerk pork for breakfast now….Anyway, after speaking with other jerk lovers I have been given a tip of adding grated ginger and soy sauce to the meat when marinating, it give a nice kick and colour to the meat.Thanks and keep those great recipes coming.

    Lynda

  22. Richard
    October 29, 2010 / 10:50 pm

    i like the idea of putting some holes in the pork for the sauce to soak in before grilling.
    will try it this weekend

    • June 17, 2010 / 3:29 am

      None yet.. soon though

    • admin
      January 31, 2010 / 4:02 pm

      Pauline, jerk pork is boss! Especially if you can get a loin and marinate it for about 2 hrs before baking or grilling. Be sure to poke some holes in it with a fork to get the jerk sauce deep into the meat. I usually do this and slice it thin when we have big parties.

      happy cooking

      chris…

  23. Danele
    January 14, 2010 / 4:40 pm

    First, Happy new year. I never thought of making jerk pork chops or jerk meats from a bottle. I like to make and cook things from scratch but this is a good lazy way to make foods good. smiles. thanks for the receipe.

    • admin
      January 19, 2010 / 2:32 pm

      Danele, thanks and all the best to you and yours for the new year. Once you get a good bottled sauce, you’ll be quite happy with the results. I too love making stuff from scratch, but there are times when my schedule is just too hectic. So I’ve started to improvise.

      Happy Cooking

      Chris…

  24. August 31, 2009 / 2:32 am

    hiya chris, these pork chops sound great, I’ll definatly be trying them, and as with most of your recipes I’ll be accompanying them with rice and peas, I’m addicted to them, lol, thx for some great recipes chris, keep up the good work, :)))
    .-= Peter Thomas´s last blog ..A simple mango chutney for pholourie. =-.

  25. May 13, 2009 / 12:38 pm

    hahaha all i know is that i recognize that plate….every Jamaican restaurant/ cookshop or Jamaican have a set of plates like that…lol

    More Imp. I'll try ur recipe I love pork

    • Baadja
      April 2, 2013 / 7:21 pm

      Girl, those plates are indigenus to Jamaican Restaurants everywhere, LOL!

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