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Spicy Jerk Pork Chops

Servings: 4

Add some heat to tonight’s pork chop dinner. This recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs.


  • 2 Tbs. extra-virgin olive oil; more for the pan
  • 4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 4 medium scallions (white and green parts), coarsely chopped
  • 2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
  • 2 small limes, 1 juiced and 1 cut into 8 wedges
  • 2 large cloves garlic, coarsely chopped
  • 2 Tbs. coarsely chopped fresh ginger
  • 1 Tbs. coarsely chopped fresh thyme
  • 3/4 tsp. ground allspice
  • 1/8 tsp. ground cinnamon

Nutritional Information

  • Calories (kcal) : 650
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 165
  • Sodium (mg): 670
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 62


  • Position an oven rack about 4 inches from the broiler and heat the broiler to high. Lightly oil a broiler pan or a rack set over a large rimmed baking sheet.Season the pork all over with 1 tsp. salt and 3/4 tsp. pepper. In a food processor, purée the oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, cinnamon, and 1 tsp. salt. Coat the chops on all sides with the mixture and set on the broiler pan or rack. Broil until the pork begins to brown, about 7 minutes. Flip and cook until browned, the meat is firm to the touch, and an instantread thermometer inserted close to (but not touching) the bone registers 145°F, about 7 minutes more. Serve with the lime wedges.

Serve with a cabbage slaw and Jamaican Rice & Peas.  


Rate or Review

Reviews (9 reviews)

  • Krispie | 09/17/2017

    Like other reviewers, I found this easy to make. I used two habaneroes as they weren't very large and we like heat. The chops themselves were super moist and delicious. The rub wasn't quite like the jerk we have had in Jamaica - the cinimmon was dominant in this rub. We liked it but agreed we wouldn't have called it true jerk. I probably would follow the cooking method in this with Walker's jerk seasoning instead the next time I make this.

  • almadenmike | 12/08/2011

    Made this tonight, and it was excellent and easy. I used one habanero rather than two, and the heat was just right. Tangy, but not so pungent that our kids didn't like it.I also coated only the top (to-be-broiled) side of the pork chop. When I turned them after 7 minutes, I coated the second side.Deee-lish!!

  • jamc379 | 11/10/2009

    This has go to be the most fabulous pork chop we have ever made! It will now be a staple in our home. The rub is easy and quick to put together and tastes absolutely amazing. The only change I made was only adding one habenero due to the fact that it was very large. The amount of heat was perfect for the adults, but too spicy for the little ones. I served this with a broccoli/fennel slaw and the sweet and spicy cous cous recipe from this site.

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