Caribbean Jerk Pork Chops

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 12 hours 20 minutes
Servings 4 servings


  • 2 tablespoons water
  • 1/4 cup lemon juice
  • 1/4 cup chopped onion
  • 1 tablespoon packed brown sugar
  • 1 tablespoon chopped green onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/3 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • 4 large pork chops about 1/2" thick or more


  • DO-AHEAD TIP: Marinate pork chops for at least 12 hours.
  • To prepare marinade: In a blender container, place all ingredients, except pork; cover and blend until smooth.
  • Place pork chops in a large zipper-topped plastic bag; add marinade, seal bag and turn several times to coat. Refrigerate for at least 12 hours but not longer than 24 hours.
  • Preheat outdoor or indoor grill or oven broiler. Grill/broil chops about 7 inches from heat source till browned, turning once. Cook through.


LC SERVING SUGGESTION: Creamed spinach and a big bowl of broccoli slaw (use a ready-made mix and toss with mayo and a little rice vinegar). SERVING SUGGESTION: Add a bowl of raw baby carrots.
GLUTEN FREE: No changes necessary.
NUTRITION: Per serving: 283 Calories; 8g Total Fat; 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 312mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Fat. Points: 4
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