Jamaican Jerk Pork Chops

Turn plain pork chops into a juicy, tangy meal with this Jamaican jerk pork chops recipe. You’ll make the entire meal with one skillet and one bowl, and it takes only a few minutes to create a delicious meal. Whether you like sweet, tangy or spicy flavors, you’ll get them all in this recipe.

Jerk seasoning and jerk recipes derive their name from a pit-cooking process used in Jamaica by people who had escaped slavery and needed to cook without letting any smoke escape that could pinpoint where they were. The seasoning often contains Scotch bonnet peppers, which are notoriously hot. However, this recipe calls for only 3 teaspoons of seasoning, so the spice shouldn’t be off the charts. This is a relatively easy dish to make, even if you decide to mix the seasoning from scratch.

Jamaican Jerk Pork Chops Ingredients

• Butter: You’ll mix 1 tablespoon of softened butter with the preserves and use the other two for pan-frying. Keep each tablespoon separate from the start to save time.
• Peach preserves: The preserves add a wonderfully tangy yet sweet flavor to the pork chops.
• Pork loin chops: Use boneless, thin-cut chops that weigh about 2 to 3 ounces each for the base of this recipe.
• Caribbean jerk seasoning: Store-bought seasoning is the easiest way to flavor the pork chops, but you can use homemade blends, too.
• Yellow, orange and red sweet peppers: Once these peppers are pan-fried and gain a slightly crispy texture, they’ll provide some crunchiness that contrasts nicely with the tender pork chops.
• Optional hot, cooked rice: Serve the pork chops and peppers over rice, which will soak up any juices that drip off the chops.

Directions

Step 1: Prepare the preserves

Mix 1 tablespoon of softened butter with the peach preserves. Set that mixture aside for now.

Step 2: Season and brown the chops

Sprinkle the jerk seasoning plus salt and pepper over the pork chops. Heat 1 tablespoon of butter in a skillet over medium-high heat. Brown each pork chop on both sides, for about two to three minutes per side. Remove the pork chops from the skillet.

Step 3: Cook the peppers and put together the final dish

Cut the peppers into thin strips. Add the remaining tablespoon of butter to the skillet and saute the pepper strips over medium-high heat until they’re crisp-tender and a little brown; about five to six minutes. Place the pork chops back in the skillet with the peppers and place the preserves mixture on top of the pork chops. Cook the chops for another 30 to 60 seconds (don’t cover the pan) until everything is heated through. Serve over the hot rice if desired.

Jamaican Jerk Pork Chops Variations

• Change the cooking method: While this recipe calls for cooking the chops on the stove, you can air-fry or grill them if you prefer.
• Make these into wraps: Instead of serving these over rice, slice the pork chops and bundle the cooked meat and peppers into wraps. Spread some sauce on a large tortilla or lavash, place the meat and peppers in a log shape slightly below the center of the wrap. Then fold over the sides of the tortilla or lavash, and roll up. If you don’t want the meat and peppers soaking the wrap with excess sauce, place lettuce leaves over the initial layer of sauce, and then place the meat and peppers on top of the lettuce leaves.

How to Store Jamaican Jerk Pork Chops

Leftover Jamaican jerk pork chops can be stored in airtight containers in the refrigerator for up to three days. When you reheat them, ensure that the centers of the pork chops are reheated to 165°F.

Can you freeze Jamaican jerk pork chops?

You can freeze leftovers or make these ahead of time and freeze for later meals. In both cases, divide the chops into servings when cool and place them in freezer bags. Squeeze out as much air as possible, and store them in the freezer for up to three months. When reheating, thaw them in the refrigerator overnight. Cook them either in the oven at around 275° to 300° until the chops reach 165° in their centers, or on the stovetop, again until the centers of the chops reach 165° on an instant-read thermometer.

Jamaican Jerk Pork Chops Tips

How can you reduce or control the sodium level in these chops?

If you’re using store-bought seasoning, find a low-sodium or no-salt version. When you add salt, start with only part of the amount that the recipe calls for and add a little more after cooking if needed. Or, make your own jerk seasoning and reduce the salt called for in the recipe.

How do you cut peppers so that the slices are consistently sized?

Slicing sweet peppers shouldn’t be hard, but it’s easy to make mistakes and end up with uneven, chunky slices. Follow this three-step guide to cutting open peppers without waste, and then look at this guide for information on slicing the segments evenly.

What can you serve with Jamaican jerk pork chops?

Be it Jamaican carrot juice or jerk-seasoned potatoes, a Jamaican side dish would be a great accompaniment to these pork chops. Check out these recipes and more in this Jamaican recipe collection.