Caribbean Jerk BBQ Pork Chops
This delicious Caribbean Jerk BBQ Pork Chops dish brings pork chops to the next level. It has a little zip in it to keep things interesting!
Ingredients
- 1 large habañero, seeded, ribs removed and roughly chopped Footnote
- 2 large cloves garlic, roughly chopped
- 1 tbsp. ginger, roughly chopped
- 1/4 cup red onions, chopped
- 1/2 cup pineapple juice
- 2 tbsp. grapeseed oil tips & tricks
- 2 tbsp. brown sugar
- 1 tsp. dried thyme
- 1 tsp. allspice
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 pinch ground Himalayan pink salt
- 4 large pork loin center cut chops (about 3/4-inch thick)
- 4 slices pineapple, cores removed
Directions
- In the jar of a blender, add habanero, garlic, ginger, onions, pineapple juice, grapeseed oil, brown sugar, thyme, allspice, nutmeg, cinnamon, black pepper, and sea salt; process until well combined.
- In a large re-sealable plastic bag, place pork chops and pour the marinade over. Close the bag and massage/flip it until well coated.
- Transfer to the fridge for 8 to 10 hours.
- Preheat the barbecue to 550ºF.
- Transfer the chops on a plate and discard the marinade.
- Place pork chops on the hot grill, close the lid and cook 5 to 6 minutes per side or until the internal temperature reaches 140ºF.
- Six minutes before the end of cooking, add pineapple slices and grill 3 minutes per side.
Notes
Footnote: I highly suggest you wear gloves when handling habañero peppers.