Jerk Pork Chops with Caribbean Salad

15 May 2024

| easy | Serves


  • 4 pork chops
  • 2 Scotch bonnet peppers coarsely chopped
  • 1 bunch spring onions chopped
  • 3 cloves garlic, chopped
  • Juice of 1 lime
  • 2 tbsp brown sugar
  • 1 handful thyme
  • 1 tbsp olive oil
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tsp minced fresh ginger
  • 1 tsp allspice
  • ½ tsp nutmeg
  • ½ teaspoon salt
  • 2 ripe plantains - peeled and halved
  • 1 tin red kidney beans
  • 1 pack cherry tomatoes, halved
  • 1 red onion, finely chopped
  • 1 avocado - peeled and cut into large chunks
  • 1/2 pineapple diced into spears
  • Juice of 1 lime
  • 1 bunch coriander finely chopped to garnish



Prepare marinade

Add the chopped scotch bonnets, spring onions, garlic, lime juice, brown sugar, thyme, olive oil, white vinegar, soy sauce, ginger, allspice, nutmeg, and salt to a food processor and blitz until smooth.


Prepare pork chops

Prepare the pork chops by cutting 1cm thick cuts into the fat approximately 4 – 5cm apart then place in a dish ready for marinading.


Marinade meat

Divide the sauce into two; pour half over the pork chops, then rub in, allowing an even distribution of the marinade over the meat.  Keep the other half in a covered bowl or jar ready to baste during the cooking process for a more intense flavour.


Prepare grill

Place the pork chops into the fridge and leave for 2 – 8 hours until you are ready to cook. When you are ready, preheat the grill to 200 °C using Outback Coconut briquettes for an intense flavour.

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Cook chops

Place the chops directly over the coals and allow to sizzle for a few minutes until grill marks are achieved and your chop has gained some colour then flip.

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Continue cooking

Baste the grilled side of the chops with marinade and allow to grill until grill marks appear.  Flip and baste again.  Cook until a good colour is achieved on both sides and the internal temperature has reached 63°C then remove from the grill and allow to rest whilst preparing the salad.


Cook plantain, avocado and pineapple

Place the plantain, avocado and pineapple spears over direct heat and turn until grill marks are achieved on all sides then remove, allow to cool slightly and dice into small pieces.

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Prepare salad

Add the beans, tomatoes and onions into a large bowl then add the grilled fruits.  Mix together then add the lime juice and garnish with coriander.



Serve a pork chop with a good helping of salad and enjoy!

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Recipe Author

Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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