Caribbean Jerk Pork Chops

Caribbean Jerk Pork Chops. Photo © Marcus Nilsson
Photo: © Marcus Nilsson
Active Time:
20 mins
Total Time:
1 hrs 15 mins


  • 1 habanero chile, seeded and chopped

  • 1 small onion, coarsely chopped

  • 1 scallion, thinly sliced

  • 1 garlic clove, thinly sliced

  • 1 teaspoon ground allspice

  • 3/4 teaspoon dried thyme

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon freshly grated nutmeg

  • 1/4 teaspoon cinnamon

  • Kosher salt and freshly ground pepper

  • 1 tablespoon vegetable oil, plus more for brushing

  • 1 cup store-bought Kansas City–style barbecue sauce

  • 4 pork rib chops (12 ounces each)

  • 1/2 cup hickory, pecan or oak chips


  1. In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.

  2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.

  3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.

  4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Suggested Pairing

Beer Pale ale: Deschutes Mirror Pond.

Wine Bold, juicy Nero d'Avola.

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