This Spicy Jerk Pork Chop recipe is easy, fast and a great way to add a note from the tropics to the dead of winter. I know I would rather have been lying on a beach in the Caribbean, but since that wasn’t an option at the time, a dinner reminiscent of the islands was the next best thing. Plus, the rub is easy and quick to put together and tastes absolutely amazing.
With only two of us—and no need for leftovers—I only cooked two pork chops but kept the remaining ingredients the same. Yes, it was a bit more than necessary, but we like to have “extra” sauce if needed. While we both thought the flavor profile was perfect, if you’re not as tolerant of spicy food, you could cut back on the hot peppers (I used habaneros).
For sides I made roasted Brussels sprouts and acorn squash slices rubbed with a mix of olive oil, honey, sriracha and salt. Oooh, that succulent bite right next to the chop bone, it wasn’t the tropics, but it spread a little warmth into our evening…
Spicy Jerk Pork Chops
- 2 Tbs. extra-virgin olive oil; more for the pan
- 4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 4 medium scallions (white and green parts), coarsely chopped
- 2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
- 2 small limes, 1 juiced and 1 cut into 8 wedges
- 2 large cloves garlic, coarsely chopped
- 2 Tbs. coarsely chopped fresh ginger
- 1 Tbs. coarsely chopped fresh thyme
- 3/4 tsp. ground allspice
- 1/8 tsp. ground cinnamon
- Position an oven rack about 4 inches from the broiler and heat the broiler to high.
- Lightly oil a broiler pan or a rack set over a large rimmed baking sheet. Season the pork all over with 1 tsp. salt and 3/4 tsp. pepper.
- In a food processor, purée the oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, cinnamon, and 1 tsp. salt.
- Coat the chops on all sides with the mixture and set on the broiler pan or rack. Broil until the pork begins to brown, about 7 minutes.
- Flip and cook until browned, the meat is firm to the touch, and an instant-read thermometer inserted close to (but not touching) the bone registers 145°F, about 7 minutes more.
- Serve with the lime wedges.
Recipe adapted from Tony Rosenfeld of Fine Cooking