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Jamaican Jerk Pork Chops

Name: Jamaican Jerk Pork Chops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings.
Cuisine: Caribbean, Jamaican
Ingredients: 3 tablespoons butter, divided; 1/4 cup peach preserves; 4 boneless thin-cut pork loin chops (2 to 3 ounces each); 3 teaspoons Caribbean jerk seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 medium sweet orange pepper; 1/2 medium sweet yellow pepper; 1/2 medium sweet red pepper; Hot cooked rice, optional

2 reviews

Test Kitchen Approved

Total Time

Takes: 25 min.

Makes

2 servings

Updated: Feb. 08, 2023

These sweet, spicy chops can be thrown together in minutes, but they definitely don't taste like it. Serve them with a side of jasmine rice and you'll feel as if you're on a tropical vacation. —Allison Ulrich, Frisco, Texas

Jamaican Jerk Pork Chops Recipe photo by Taste of Home

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Ingredients

3 tablespoons butter, divided
1/4 cup peach preserves
4 boneless thin-cut pork loin chops (2 to 3 ounces each)
3 teaspoons Caribbean jerk seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium sweet orange pepper
1/2 medium sweet yellow pepper
1/2 medium sweet red pepper
Hot cooked rice, optional

Directions

Soften 1 tablespoon butter; mix with peach preserves.
Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan.
Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops to pan with peppers; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

Health Tip: Use reduced-sodium or salt-free Jamaican jerk seasoning to significantly reduce the amount of sodium in this dish.

Nutrition Facts

1 serving: 470 calories, 26g fat (14g saturated fat), 114mg cholesterol, 1190mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 28g protein.

Jamaican Jerk Pork Chops

Ingredients

Directions

Nutrition Facts

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