DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Jerk Inspired Pork Chop

Prep: 10 min | Cook: 20 min | Total: 30 min | Servings:4


Jerk Inspired Pork Chop
Jerk Inspired Pork Chop
Jerk Inspired Pork Chop
If you've never tried this before ... try it. Right now. Seriously. Get into your car, go get the stuff and come and ... start cooking. You'll be glad you did!

"Jerk" isn't what it sounds like. It's actually a mind melting spice blend from Jamaica. Additionally, it's also a cooking method, but we're not going to cook over a barrel (you can, if you want to, though!). The foundation of a "jerk" seasoning blend is allspice and chilies (normally the scotch bonnet, which is amongst the hottest chili known to man ... OW!). Beyond that, there are many other common spices. The end result is something packed with more aroma and flavor than my mind has ever been able to fully appreciate, much less ... process. It tries, gives up and simply asks for MORE!

This would work for just about any pork chop, thick or thin. Chicken, too!

Brine first? In this case, I used a thick bone-in pork loin chop, which I had brined, first. There's no deep need to brine this, as it's fully flavorful, but ... it will yield a juicier chop. If you do decide to brine it, first, simply omit the maple syrup from this recipe and ... continue at step one, below!

Spice Note: I've used cayenne in this recipe, because it's readily available and probably already in your kitchen. However, if you can find a scotch bonnet (or two, if you dare!), remove the seeds and finely dice it and add. Habaneros would also work. I HIGHLY recommend wearing rubber gloves, should you go down this road ... you'll thank me, later!

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 each (67g)  lime3.820.071.32.0701.25
4 each (880g)  thick cut pork chops (double cut with bone-in, preferably)2504.32211.28139.560000
1 tsp (2g)  allspice, ground5.
1 tsp (2g)  cayenne pepper, ground5.67.33.331.3300.67
1 tsp (1g)  fresh thyme, chopped1.
1 tsp (2g)  fresh cracked black pepper5.330.331.33.6700.66
1/2 tsp (1g)  cinnamon, ground2.
1/4 tsp (.5g)  nutmeg, freshly ground2.
4 each (12g)  garlic cloves, minced16004004
2 tbsp (28g)  coconut oil2402400000
salt, to taste0000000
Totals (of 4 Servings):2786.51236g140.54g10.39g2.29g0g8.1g
Per Serving:696.6359g35.14g2.6g0.57g0g2.03g *


  1. Pre-heat a grill.
  2. Zest the lime with a zester, or the fine side of a cheese grater. You can even use a vegetable peeler to remove the green outer layer of the lime. Do not use the white part, though (it's called the "pith" and ... it's bitter). Just get the green skin on the surface. If you use a peeler, make sure it's chopped fine. Add to a large bowl.
  3. Juice the lime and add to the bowl.
  4. Add the remaining ingredients, including the pork and oil.
  5. Season with salt, to taste.
  6. Grill until cooked through (or a meat thermometer in the thickest part reads 140 F).
  7. Cover the pork with foil and allow it to rest for 10 minutes, before serving.
  8. Serve!

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* Learn More: More about this recipe and nutrition ...


YAY!!!!! THAT is one of the best flavor combinations there is. I know how good that can be and ... YUUUUUUUUUUUMMMMMMMmmmmmmm ..... !!!! A brined pork chop with a jerk spice mix? I think that could only be improved by grilling over a live fire! You have no idea how happy it makes me to see someone both brining and doing the spice rub. So easy, but requires a little extra time. The flavor is so worth it! Thanks for sharing! My Mom? Definitely proud and a big fan of my website, but ... she still won't let me cook in her kitchen. I cook like it's an industrial, professional kitchen. I stain walls with scorching heat! :) Thanks for sharing, Viki! :)

 DJ  6/4/2013


DJ - I made your Jerk Inspired Pork Chops for dinner after using your brine recipe from your Maple Brin Pork Chops (minus the Maple syrup). I brined the chops for 4 hours then followed the Jerk recipe - soooooooooooo very good! Thank your for your inspiration - your momma must be so proud of you :-)

 Viki  6/4/2013


Thanks, Buttoni! Did you ever try the ribs?

 DJ  4/3/2013


These look marvelous, DJ. I'll be trying them soon, as we eat a lot of pork around here.

 Buttoni  4/3/2013