Not-too-hot jerk pork



10 min


4 servings

* PLUS Grilling Time: 12 minutes, Marinating Time: 60 minutes


  • 6 green onions
  • 2 jalapenos
  • 1/4 cup vegetable oil
  • 1/4 cup freshly squeezed lime juice , or white vinegar
  • 1/4 cup soy sauce
  • 1 tsp ground allspice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 6 to 8 bone-in, centre-cut pork chops , at least 1/2-in. thick


  • Coarsely chop onions. Remove and discard stem from peppers. Coarsely chop, including seeds. Place onions and peppers in a food processor. Add oil, lime juice, soy sauce and seasonings. Puree to a thick saucy consistency, scraping down side occasionally.
  • Place chops in a plastic bag. Pour in just enough marinade to cover. Save remaining marinade for dipping. (Marinade will keep, covered and refrigerated, up to 5 days.) Push meat into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to meat as possible. Refrigerate at least 1 hour, preferably overnight.
  • Lightly oil grill and heat barbecue to medium. Grill chops with lid closed until springy when pressed, 6 to 8 minutes per side. Serve with saved marinade for dipping. Great with Grilled Ratatouille Salad (also in the Recipe File) or a creamy rice salad.

Nutrition (per serving)

  • Calories
  • 287,
  • Protein
  • 20.8 g,
  • Carbohydrates
  • 6.1 g,
  • Fat
  • 20.1 g,
  • Fibre
  • 1 g,
  • Sodium
  • 1368 mg.

Jamaican jerk marinades are deliciously fragrant and delightfully tangy thanks to a blend of flavourful spices and freshly squeezed lime juice. While there’s a mild bite from hot peppers, this is a tame version. We love it on chops, but try it with fish, ribs, beef and chicken, too.


Longer marinating tenderizes meat. If you like a lot of heat, marinate overnight and add an extra jalapeno or some hot sauce.