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Spicy Grilled Jollof-Inspired Pork Chops

Experience the bold, rich flavors of Spicy Grilled Jollof-Inspired Pork Chops. Enjoy these juicy, flame-kissed bone-in pork chops dressed in a West African-inspired tomato, red pepper, onion, and spice-based sauce. Use your traditional Jollof recipe, or try it for the first time with our modified version below.

Serves Serves 4

Ingredients

  • Pork Chops
  • 4 ribeye or bone-in pork chops
  • 4 tbsp. olive oil, divided
  • 2 tbsp. seasoning salt
  • 3 tbsp. smoked paprika
  • 2 tbsp. cayenne pepper
  • 1 tbsp. curry powder
  • 1 tbsp. thyme
  • 2 tbsp. red pepper flakes
  • 2 tbsp. black pepper
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 4 tbsp. parsley (optional)
  • Jollof Base (to blend):
  • 1 large red bell pepper, diced
  • 2 medium vine tomatoes, diced
  • 1 red onion, quartered​
  • 2 red scotch bonnet peppers (sub 2 habanero peppers), quartered​
  • 3 garlic cloves, smashed​
  • 1 tbsp. fresh ginger, peeled and chopped​
  • 1 (28 oz.) can crushed tomatoes​
  • Salt and pepper, to taste​
  • Jollof Rice
  • 2/3 cup vegetable oil​
  • 3 cups basmati rice, rinsed​
  • 2 ½ cups water​
  • 1 red onion, finely chopped​
  • 1 (6 oz.) can of tomato paste​
  • 2 tbsp. thyme​
  • 3 chicken bouillon cubes (or 1 tbsp chicken bouillon powder)​
  • 1 tbsp. curry powder​
  • 2 dried bay leaves​
  • Salt and pepper, to taste​

Ingredients

  • Pork Chops
  • 4 ribeye or bone-in pork chops
  • 4 tbsp. olive oil, divided
  • 2 tbsp. seasoning salt
  • 3 tbsp. smoked paprika
  • 2 tbsp. cayenne pepper
  • 1 tbsp. curry powder
  • 1 tbsp. thyme
  • 2 tbsp. red pepper flakes
  • 2 tbsp. black pepper
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 4 tbsp. parsley (optional)
  • Jollof Base (to blend):
  • 1 large red bell pepper, diced
  • 2 medium vine tomatoes, diced
  • 1 red onion, quartered​
  • 2 red scotch bonnet peppers (sub 2 habanero peppers), quartered​
  • 3 garlic cloves, smashed​
  • 1 tbsp. fresh ginger, peeled and chopped​
  • 1 (28 oz.) can crushed tomatoes​
  • Salt and pepper, to taste​
  • Jollof Rice
  • 2/3 cup vegetable oil​
  • 3 cups basmati rice, rinsed​
  • 2 ½ cups water​
  • 1 red onion, finely chopped​
  • 1 (6 oz.) can of tomato paste​
  • 2 tbsp. thyme​
  • 3 chicken bouillon cubes (or 1 tbsp chicken bouillon powder)​
  • 1 tbsp. curry powder​
  • 2 dried bay leaves​
  • Salt and pepper, to taste​

Directions

  1. Pat the pork chops dry. ​

  2. Mix olive oil with seasoning salt, smoked paprika, cayenne pepper, curry powder, thyme, red pepper flakes, black pepper, garlic powder, and onion powder.​

  3. Spoon a bit of Jollof base (see below) over the pork chops and let them marinate for 30 minutes or overnight in the refrigerator for enhanced flavor.​

  4. Heat grill to 350 degrees F using charcoal or wood.​

  5. Place pork chops on the grill and cook for 4 minutes on each side until the chops reach an internal temperature of 145-160 degrees F with a 3-minute rest. Serve with Jollof rice and fried plantain.​

  6. Jollof Base
    In a skillet or large pan, heat 2 tbsp of olive oil over medium heat. Add diced bell pepper, diced tomatoes, quartered red onions, quartered scotch bonnet peppers. ​

  7. Cook until softened and slightly caramelized, about 10 minutes. ​

  8. Add the crushed tomatoes and ginger. Season with salt and pepper to taste.​

  9. Simmer for another 10-15 minutes.​

  10. Remove from heat and blend until smooth using a blender or food processor. Set aside.​

  11. Rice
    Heat the vegetable oil in a large skillet or pan over medium heat. Add diced onion and cook, stirring occasionally for 3 minutes. Add tomato paste. Stir frequently for 3-5 minutes until it begins to darken.​

  12. Add the prepared Jollof base, combine, and bring to a simmer. Reduce the heat to medium low and partially cover the pot with lid. Cook for about 12-15 minutes, stirring occasionally until the sauce is reduced by about 1/3 of its original volume and the oil begins to separate from the sauce.​

  13. Stir in the thyme, chicken bouillon, curry powder, bay leaves, and water. Season with salt and pepper to taste, then cover and bring to a boil over medium-high heat. ​

  14. Rinse the rice thoroughly with cold water until the water runs clean, then drain. Add rice to the sauce and stir to combine. As soon as it returns to a boil, reduce the heat to low, cover the pot, and cook for 25 minutes.​

  15. Remove the bay leaves, give the rice a stir (liquid should be absorbed and rice should be cooked through). Serve with spicy grilled pork chops, and plantain or salad.​

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