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Jerk Bone-In Pork Rib Chops with Jerk Sauce
16 min 
Prep 40 min 
Serves 4
Ingredients
- 4 bone-in ribeye pork chops (approx. 2.5 to 3 lbs.)
- ½ yellow onion
- 4 garlic cloves
- 2 scallions
- 1 Scotch bonnet pepper
- 1 tbsp. fresh thyme leaves
- ½ tbsp. fresh ginger
- 1 tsp. pimento seeds
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cinnamon
- 1 tsp. salt (or to taste)
- 2 tsp. all-purpose seasoning
- ½ tbsp. turbinado sugar
- 1 tbsp. vegetable oil
- 1 tbsp. low-sodium soy sauce
- Juice from ½ lime
- 1 tsp. Browning
- Jerk Sauce
- ¼ cup water
- ¼ cup ketchup
- 1 to 2 tbsp. sugar (to taste),
- optional
Ingredients
- 4 bone-in ribeye pork chops (approx. 2.5 to 3 lbs.)
- ½ yellow onion
- 4 garlic cloves
- 2 scallions
- 1 Scotch bonnet pepper
- 1 tbsp. fresh thyme leaves
- ½ tbsp. fresh ginger
- 1 tsp. pimento seeds
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cinnamon
- 1 tsp. salt (or to taste)
- 2 tsp. all-purpose seasoning
- ½ tbsp. turbinado sugar
- 1 tbsp. vegetable oil
- 1 tbsp. low-sodium soy sauce
- Juice from ½ lime
- 1 tsp. Browning
- Jerk Sauce
- ¼ cup water
- ¼ cup ketchup
- 1 to 2 tbsp. sugar (to taste),
- optional
Directions
Rough chop vegetables and add to a blender with all listed seasonings and aromatics to make the jerk marinade. Should yield approx. 1 cup.
Season the pork chops with ½ cup of the marinade. Marinate for at least 30 minutes at room temp or up to overnight in the fridge.
Allow excess marinade to drip off of the chops, then grill on medium-high heat (around 400 degrees F) for about 5–8 minutes per side (depending on the thickness) until the internal temperature registers at 145–160 degrees F. Allow to rest for at least 3 minutes before cutting and serving.
For the jerk sauce: Add ½ cup of the jerk marinade, ¼ cup water, and ¼ cup ketchup to a saucepan. Optionally, add 1 to 2 tbsp. sugar (or to taste). Stir well and bring to a low simmer. Serve with the pork chops and your favorite sides.