' Grilled Jamaican Jerk Pork Chops w/ Zinfandel - Vino Mas

Grilled Jamaican Jerk Pork Chops w/ Zinfandel

  • (12 ounce) bottle lager style beer
  • 3 fluid ounces dark rum
  • ¼ cup molasses
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 scotch bonnet chile pepper, minced
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh marjoram
  • 1 ½ teaspoons ground allspice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 bay leaves

  • 8 (6 ounce) pork loin chops
  • ½ teaspoon kosher salt and cracked black pepper to taste

  1. Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate 3 to 24 hours.
  2. Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 20-30 minutes as the grill heats.
  3. Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.

SERVE with Pineapple Salsa: 

  • 1 cup finely chopped fresh pineapple
  • 1 diced Avocado
  • 1 can black beans
  • ¼ cup finely chopped red onion
  • ¼ cup red bell pepper, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 Tbsp finely chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • 1 Tbsp orange juice
  • 1 clove garlic, minced
  • ½ teaspoon white sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper

Combine ALL ingredients.  Stir to combine. Cover with plastic  wrap and refrigerate for 1 hour so flavors can meld.  Serve with Chips and over Chops.

Paired with Pound for Pound Zinfandel

All Recipes June/July 2019

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