Malcom Reed’s Jerk Pork Chops


1 pack thin cut, bone in pork chops – family pack

Malcom’s Jammin’ Jerk Seasoning

Jerk Marinade:

1/2 cup fresh lime juice (about 45 limes)

1/2 cup olive oil

1/2 cup water

1/4 cup soy sauce

2 Tablespoons Malcom’s Jammin’ Jerk Seasoning

2 Tablespoons dark brown sugar

1 teaspoon kosher salt

1 teaspoon cracked black pepper

34 green onions white part only thinly sliced

12 scotch bonnet or habanero peppers finely chopped

Jerk Sauce:

1/2 cup pineapple juice

1/2 cup ketchup

juice of 2 limes

2 Tablespoons dark brown sugar

1 Tablespoon butter

1 Tablespoon Malcom’s Jammin’ Jerk Seasoning

3 cloves garlic minced

3 green onions thinly sliced

1 scotch bonnet or habanero pepper finely chopped (more or less for desired heat level)


1.Combine the ingredients for the marinade in a medium size bowl. Arrange the chops in a shallow pan and cover with marinade. Cover the pan with plastic wrap and refrigerate for 1 hour.

2.Prepare the jerk sauce: In a small pot melt butter and sauté garlic, green onion, and pepper for 2 minutes. Add brown sugar, Jammin’ Jerk seasoning, ketchup, pineapple and lime juice. Stir to combine and bring to a slight simmer. Remove from heat and pour in a jar.

3.Prepare charcoal grill for indirect cooking – 2 zone fire. I used a Santa Maria attachment on the weber but you can cook this recipe on any grill with 2 zone set up.

4.Remove the chops from the jerk marinade and season lightly with Jammin’ Jerk seasoning on all sides. Place the chops on the cooking grate over the direct side of the coals.

5.Cook the chops for a few minutes on each side flipping often until browned.

6.Raise the Santa Maria grate or move the chops to the indirect side of the grill and brush with Jerk sauce. Continue cooking and flipping the chops until the sauce caramelizes on all sides. Total cook time is about 12-14 minutes.

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