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For the jerk virgins among us, this traditional Jamaican flavor is not for the faint of heart. But if spice is your thing, elevate your BBQ game with this sweet and spicy grilled pork chop recipe from one of our food stylists Kate Bennert.
To make the Jerk Seasoning: In a food processor, combine all ingredients and pulse until a thick paste starts to form. Pulse a few more times and then remove half from the food processor and set aside for the Jerk BBQ Sauce.
To make the Jerk Marinade: Turn the food processor back on and slowly add the soy sauce and vegetable oil to the food processor with the motor running.
Add the pork chops to a plastic bag or a shallow baking dish and coat completely with the marinade. Let marinate in the fridge for at least 2 hours or up to overnight.
Remove pork chops from the fridge and from the marinade and set them to rest on a plate. Brush any clumps of marinade off the chops and allow them to come to room temperature (about 20 minutes).
To make the Jerk BBQ Sauce: In a small sauce pot, over medium-high heat, combine all ingredients with the reserved jerk seasoning paste from step one; simmer, stirring occasionally so that the bottom doesn't burn, until sauce has reduced and thickened enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
Preheat a grill or a grill pan over high heat. Once the grill is hot, add the pork chops and cook well marked, about 5 minutes; flip and baste the top with some of the Jerk BBQ sauce. Allow the chop to cook through (about another 5 minutes), remove from the grill and let rest for a few minutes before serving. Serve with extra jerk BBQ sauce.