Jerk Pork Chops

Servings 4 servings


  • 4 6-oz. boneless pork chops
  • 3 cloves garlic pressed
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 dash ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup low sodium vegetable broth
  • 1/2 cup chopped green onions
  • 4 ounces crushed pineapple


  • Season pork chops evenly on both sides with next 9 ingredients (garlic through black pepper).
  • Heat the olive oil in a large, deep skillet with a tight-fitting lid over medium heat. Add pork chops and cook for 2 minutes per side or until browned. Add broth and whisk up all of the browned bits from the bottom of the pan.
  • Add green onions and pineapple (with juice); cook for 5 to 7 minutes or until green onions are fragrant, adding more broth if sauce reduces too much.
  • Bring mixture to a light boil then reduce heat, cover and simmer for 5 to 10 minutes or until pork chops are cooked through.
  • Serve chops immediately with pineapple/green onion mixture on top.


LC SERVING SUGGESTION: Steamed broccoli spears and Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). SERVING SUGGESTION: Serve brown rice instead of Cauli-Rice. KOSHER: Use boneless skinless chicken breast halves in place of pork. GLUTEN FREE: Make sure broth is gluten free. NUTRITION: per serving: 292 Calories; 14g Fat; 32g Protein; 7g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 601mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat. Points: 7
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