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Grilled Jerk Chops

 Grilled Jerk Chops
Moist and tender chops are treated to a quick, tangy marinade that gives this fresh meal weeknight ease. —Taste of Home Test Kitchen
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 4 medium limes
  • 1 tablespoon Caribbean jerk seasoning
  • 1 tablespoon olive oil
  • 4 bone-in pork loin chops (3/4 inch thick)
  • 1 small fresh pineapple


  • Finely grate the peel from one lime; set aside. Squeeze juice from
  • two limes. Cut remaining two limes in half; set aside.
  • In a small bowl, combine the jerk seasoning, oil, lime peel and half
  • of the juice; rub over pork chops. Refrigerate for at least 30
  • minutes. Meanwhile, peel and quarter pineapple; drizzle with
  • remaining lime juice.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Grill chops and pineapple, covered,
  • over medium heat for 4-5 minutes on each side or until a meat
  • thermometer reads 160° and pineapple is tender. Grill lime
  • halves for 2-3 minutes or until heated through.
  • Chop pineapple; serve with pork and lime halves. Yield: 4
  • servings.
Nutritional Facts: 1 pork chop with 3/4 cup pineapple equals 426 calories, 22 g fat (7 g saturated fat), 111 mg cholesterol, 288 mg sodium,

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Grilled Jerk Chops (continued)

Nutritional Facts: 22 g carbohydrate, 4 g fiber, 37 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.