Barbe-Jerk Oven Pork Chops

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Cajun seasoning can provide a similar flavor profile at a lower cost.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Pork loin is often less expensive and can be used in a similar way.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is cheaper and can be used in place of brown sugar.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Jalapeño peppers are milder and more widely available.

Rinse boneless pork chops with cold water and lemon juice, then pat dry.

Prick the pork chops to allow the marinade to soak in.

In a bowl, combine soy sauce, brown sugar, wet jerk seasoning, minced garlic, ginger powder, cinnamon powder, and barbecue sauce to create the marinade.

Add dry powdered jerk seasoning to the marinade and mix well.

Rub the marinade thoroughly into the pork chops, ensuring every crevice is covered.

Marinate the pork chops overnight in the refrigerator.

The next day, heat a grill pan over medium-high heat.

Grill the pork chops for 2 minutes on each side to achieve grill marks.

Prepare a mixture of sweet pimento ketchup, Diana sauce, and Sweet Baby Ray's Barbecue sauce for brushing.

After grilling, place the pork chops on foil wrap on a baking tray and brush the sauce mixture on both sides of the pork chops.

Bake the pork chops in the oven at 400°F for 12 to 15 minutes.

Check the internal temperature of the pork chops; it should reach at least 145°F for safe consumption.

Let the pork chops rest for about 5 minutes before cutting into them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary