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5 from 3 votes

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!
Prep Time5 minutes
Cook Time10 minutes
Passive Time8 hours
Total Time8 hours 15 minutes
Servings: 4 pork chops
Author: Francine Lizotte
Course: BBQ - Grilling, Main Course
Cuisine: Caribbean, Fusion
Keyword Backyard Party, Dairy Free, Gluten Free, Low Sodium/No Sodium, Pork

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.