- Meat and poultry
- Cuts of pork
- Pork loin
A fantastic recipe that uses an aromatic array of chillies, herbs and spices. This marinade is also delicious with pork fillet, ribs and chicken.
24 people made this
- 1/2 (330ml) bottle lager style beer
- 80ml dark rum
- 4 tablespoons treacle
- 4 tablespoons soy sauce
- 4 tablespoons lime juice
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 Scotch bonnet chilli, minced
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh marjoram
- 1 1/2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 bay leaves
- 8 (170g) pork loin chops
- 1/2 teaspoon coarse sea salt and cracked black pepper to taste
MethodPrep:30min ›Cook:15min ›Extra time:8hr › Ready in:8hr45min
- Pour the beer, rum, treacle, soy sauce and lime juice into a bowl. Stir in the garlic, ginger, Scotch bonnet chilli, thyme and marjoram. Season with allspice, cinnamon, nutmeg and bay leaves. Place the pork chops into a plastic zipper bag, then pour in the marinade. Refrigerate overnight.
- Prepare an outdoor barbecue for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the barbecue heats.
- Season the chops to taste with sea salt and cracked black pepper. Barbecue the chops on both sides until a thermometer inserted into the centre registers 65 degrees C. Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
I like to buy a whole pork loin then cut them into chops myself so that I can get the thickness just right.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(26)
Reviews in English (25)
Lovely marinade for pork chops... didn't have marjoram or enough garlic, and had to use dark brown sugar instead of treacle.. but ended up fine... served with "rice and peas"-18 Mar 2014
officially my Jamaican boyfriends favourite dish, Thankyou-11 Nov 2014
Thank you for such a versitile and very delicious recipe! I had two large butterfly pork chops, so I halved all of the liquid and only used a couple of shots of beer (thanks previous reviewers). I also subbed several tablespoons of a prepared jerk seasoning in place of the list of jerk spices. Smelled soooo good on the grill, and I loved the light carmelization from the molasses and rum, balanced by the saltiness of the soy sauce. Will definitely use this one again!-17 Aug 2009