Homemade Grilled Jamaican Jerk Pork Chops

Here are my grilled Jamaican jerk pork chops, with a homemade jerk marinade made from scratch with scotch bonnet peppers, allspice, thyme, garlic, and a bunch of warm spices that pack serious heat and flavor.

These pork chops are a summertime favorite at our house. I fire up the grill, let that marinade work its magic, and dinner is ready in no time. Fair warning though – the scotch bonnets bring the heat, so keep a cold drink nearby!

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What Kind of Pork Chops Should I Use?

For this jerk recipe, bone-in pork chops are the way to go since the bone helps keep the meat juicy during grilling and adds extra flavor. Look for chops that are about 1 to 1½ inches thick – anything thinner might dry out over the high heat, and thicker cuts can be harder to cook through evenly. Center-cut chops tend to be the most consistent in size and cook more uniformly, but rib chops work great too and have a bit more marbling for added moisture. If you can only find boneless chops at the store, they’ll still work fine, just keep a closer eye on them since they cook faster and can dry out more easily.

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Options for Substitutions

While authentic jerk seasoning has a specific flavor profile, you can make a few swaps if needed:

• Scotch bonnet peppers: These are pretty essential for authentic jerk flavor, but if you can’t find them, habanero peppers are the closest substitute. For less heat, try using 2-3 jalapeños instead, though the flavor won’t be quite the same.
• Pimento berries (allspice): This is a key ingredient in jerk seasoning and shouldn’t be skipped. If you only have ground allspice, use ½ teaspoon instead of the whole berries.
• Bone-in pork chops: Boneless pork chops work fine, though they’ll cook a bit faster on the grill. You can also use chicken thighs or drumsticks with this marinade – just adjust your cooking time accordingly.
• Fresh ginger: In a pinch, substitute with ½ teaspoon ground ginger, though fresh really does make a difference in this recipe.
• Green onions: Regular yellow or white onion can replace the green onion stalks if that’s what you have on hand. Use about ¼ cup chopped.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling pork chops is cooking them past 145°F, which turns them dry and tough – pull them off the grill when your thermometer reads 140°F, and they’ll reach the perfect temperature during the resting period.

Scotch bonnet peppers pack serious heat, so if you’re not used to spicy food, start with just one pepper or remove the seeds and membranes where most of the heat lives.

Another common error is skipping the marinating time – while you can get away with just one hour, letting the pork sit overnight in the jerk paste makes a huge difference in flavor and tenderness.

Finally, make sure your grill grates are properly oiled before adding the meat, as the sugar in the marinade can cause sticking and leave you with torn, messy chops instead of beautiful grill marks.

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What to Serve With Grilled Jamaican Jerk Pork Chops?

These spicy, flavorful pork chops pair perfectly with sides that can cool down the heat and soak up all that jerk seasoning. Rice and peas (which is actually made with kidney beans and coconut milk) is the traditional Jamaican side that works great here, or you can keep it simple with plain white rice or coconut rice. A fresh cabbage slaw with a tangy lime dressing helps balance out the spice, and fried plantains add a sweet contrast that’s hard to beat. For something green, try some sautéed collard greens or a simple cucumber salad to round out the plate.

Storage Instructions

Store: Leftover jerk pork chops will keep in an airtight container in the fridge for up to 4 days. The flavors actually get even better as they sit, so don’t be surprised if they taste even more amazing the next day!

Freeze: You can freeze cooked pork chops for up to 3 months in a freezer-safe container or bag. I like to wrap each chop individually in plastic wrap first, then put them all in a freezer bag so I can grab just what I need.

Reheat: Warm them up in a skillet over medium heat for a few minutes on each side, or in the oven at 350°F until heated through. The microwave works too, but the meat might lose some of its nice texture from the grill.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 90-110 g
• Fat: 55-70 g
• Carbohydrates: 12-18 g

Ingredients

For the marinade:

• 1 1/2 tsp allspice (freshly ground)
• 1/2 tsp nutmeg
• 5 garlic cloves
• 2 scotch bonnet peppers (roughly chopped; seeds included)
• 1/2 onion
• 1 1/2 tsp brown sugar
• 2 tsp fresh thyme
• 1/2 inch fresh ginger (peeled and sliced)
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves
• 3 green onions
• 1 tbsp soy sauce
• 2 tbsp vegetable oil

For the pork:

• 4 thick-cut bone-in pork chops

Step 1: Prepare the Jamaican Jerk Marinade

• 5 garlic cloves
• 2 scotch bonnet peppers
• 1/2 onion
• 1/2 inch fresh ginger
• 3 green onions
• 1 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 tsp black pepper
• 1 1/2 tsp brown sugar
• 1 tsp salt
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 2 tbsp vegetable oil

Combine the garlic cloves, scotch bonnet peppers (with seeds), onion half, ginger, and green onions in a food processor and pulse until roughly chopped.

Add the allspice, nutmeg, cloves, black pepper, brown sugar, salt, apple cider vinegar, soy sauce, and vegetable oil, then blend until you reach a thick, chunky paste consistency.

I prefer a slightly textured paste rather than a completely smooth one—it gives better flavor distribution and texture on the meat.

Taste and adjust seasoning if needed.

Step 2: Marinate the Pork Chops

• 4 thick-cut bone-in pork chops
• jerk marinade from Step 1

Pat the pork chops dry with paper towels, then generously coat all sides with the jerk marinade from Step 1, working it into any crevices and around the bone.

Place the coated pork chops on a plate or in a shallow dish, cover with plastic wrap, and refrigerate for at least 1 hour but up to 12 hours for deeper flavor development.

I find that even a quick 2-hour marinade develops excellent flavor, though overnight gives you the most authentic jerk intensity.

Step 3: Prepare and Heat the Grill

• marinated pork chops from Step 2

Remove the marinated pork chops from the refrigerator about 15 minutes before grilling to allow them to come closer to room temperature for more even cooking.

Meanwhile, heat your grill to medium-high heat (around 400°F).

Once hot, lightly oil the grates using a paper towel dipped in neutral oil to prevent sticking and create better grill marks.

Step 4: Grill the Pork Chops to Perfection

• marinated pork chops from Step 2

Place the pork chops on the preheated grill grates and cook for 4 to 5 minutes without moving them—this allows the marinade to caramelize and creates flavorful crust.

Flip the chops carefully and grill the second side for another 4 to 5 minutes until the internal temperature reaches 145°F at the thickest part (away from the bone).

The bone will conduct heat, so check temperature in the meat portion to ensure accuracy.

Step 5: Rest and Finish the Pork Chops

• grilled pork chops from Step 4

Transfer the grilled pork chops to a clean plate and let them rest for 5 minutes before serving.

This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays moist and tender.

Garnish with fresh green onions if desired for a bright, fresh contrast to the bold jerk spices.

Homemade Grilled Jamaican Jerk Pork Chops

Delicious Homemade Grilled Jamaican Jerk Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1000 kcal

Ingredients

  

For the marinade

• 1 1/2 tsp allspice (freshly ground)
• 1/2 tsp nutmeg
• 5 garlic cloves
• 2 scotch bonnet peppers (roughly chopped; seeds included)
• 1/2 onion
• 1 1/2 tsp brown sugar
• 2 tsp fresh thyme
• 1/2 inch fresh ginger (peeled and sliced)
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves
• 3 green onions
• 1 tbsp soy sauce
• 2 tbsp vegetable oil

For the pork

• 4 thick-cut bone-in pork chops

Instructions

 

• Combine the garlic cloves, scotch bonnet peppers (with seeds), onion half, ginger, and green onions in a food processor and pulse until roughly chopped. Add the allspice, nutmeg, cloves, black pepper, brown sugar, salt, apple cider vinegar, soy sauce, and vegetable oil, then blend until you reach a thick, chunky paste consistency. I prefer a slightly textured paste rather than a completely smooth one—it gives better flavor distribution and texture on the meat. Taste and adjust seasoning if needed.
• Pat the pork chops dry with paper towels, then generously coat all sides with the jerk marinade from Step 1, working it into any crevices and around the bone. Place the coated pork chops on a plate or in a shallow dish, cover with plastic wrap, and refrigerate for at least 1 hour but up to 12 hours for deeper flavor development. I find that even a quick 2-hour marinade develops excellent flavor, though overnight gives you the most authentic jerk intensity.
• Remove the marinated pork chops from the refrigerator about 15 minutes before grilling to allow them to come closer to room temperature for more even cooking. Meanwhile, heat your grill to medium-high heat (around 400°F). Once hot, lightly oil the grates using a paper towel dipped in neutral oil to prevent sticking and create better grill marks.
• Place the pork chops on the preheated grill grates and cook for 4 to 5 minutes without moving them—this allows the marinade to caramelize and creates flavorful crust. Flip the chops carefully and grill the second side for another 4 to 5 minutes until the internal temperature reaches 145°F at the thickest part (away from the bone). The bone will conduct heat, so check temperature in the meat portion to ensure accuracy.
• Transfer the grilled pork chops to a clean plate and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays moist and tender. Garnish with fresh green onions if desired for a bright, fresh contrast to the bold jerk spices.