- Meat and poultry
- Cuts of pork
- Pork chop
These Caribbean-style pork chops are marinated overnight in a homemade marinade, using a variety of spices. If you can't barbecue these, a ridged griddle pan will also work well.
109 people made this
- 175ml water
- 75ml lemon juice
- 5 tablespoons chopped onion
- 1 tablespoon dark brown soft sugar
- 1 tablespoon chopped spring onion
- 1 tablespoon rapeseed oil
- 3/4 teaspoon salt
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon cayenne pepper, or to taste
- 6 lean pork chops, 2.5cm thick
MethodPrep:10min ›Cook:10min ›Extra time:12hr marinating › Ready in:12hr20min
- Combine water, lemon juice, onion, dark brown soft sugar, spring onions, oil, salt, allspice, cinnamon, black pepper, thyme and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 125ml for basting.
- Place pork chops in shallow glass dish. Pour remaining marinade over the chops. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
- Preheat barbecue for medium heat. Place grate approximately 12cm above heat source.
- Oil the barbecue grate. Arrange chops on grate and discard marinade. Cover barbecue and cook chops for 10 minutes, turning once, or to desired doneness.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(105)
Reviews in English (79)
It seems good to make and not difficult to do it.-08 May 2012
Very good recipe, but if you want a hotter kick, add habanero peppers. One diced pepper will make it hot, so the more you add, the hotter it gets. I will definitely make it again.-11 Jan 2002
Very good recipe! After trying this the first time, I doubled the cayenne pepper for a really good approximation of Jamaican jerk spices. (But I would recommend trying the recipe as written before adjusting the pepper.)-21 Dec 2001