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.