Jamaican jerk pork chops bring island heat to the skillet: bone-in chops marinated in a homemade jerk paste of allspice, thyme, cinnamon, nutmeg, scallions, ginger, and serrano, then panfried until the edges caramelize. Store-bought jerk seasoning has nothing on this — no questionable ingredients, just pure spice and a honey-lime glow. Three to four minutes per side and dinner tastes like a beachside grill shack.
SERVES 4
When I started the Paleo diet, one of my closest friends brought me some jerk seasoning from Jamaica. I read the ingredients and noticed a few questionable items, so I decided to make my own. This is what I came up with!
INGREDIENTS
2 scallions, chopped
2 cloves garlic, minced
1 tbsp/8 g fresh ginger, peeled and grated
1 serrano chili pepper, seeded and minced
1 tbsp/20 g raw honey
1 tbsp/6 g allspice
1 tbsp/2 g dried thyme
1 tsp/8 g ground cinnamon
1 tsp/3 g ground nutmeg
¼ tsp cayenne pepper
1 tsp/5 g sea salt
1 tsp/5 g pepper
juice of 1 lime
juice of 1 orange
2 tbsp/30 ml coconut vinegar
2 tbsp/15 g coconut aminos
¼ cup/60 ml extra-virgin olive oil
2 tbsp/30 ml coconut oil
4 pork chops, bone in
COOKING INSTRUCTIONS
Combine all of the ingredients in a bowl except the coconut oil and pork. Make sure it is all mixed well. Place pork chops in a shallow bowl and pour marinade over the chops. Cover and marinate for at least 1 hour, up to overnight.
Heat the coconut oil in a large skillet over medium heat. When it has melted, remove the pork chops from the marinade and place in the skillet, making sure they are not crowding each other. If your skillet is not large enough, you may need to do this in batches. Cook 3–4 minutes per side; the length will depend on the thickness of your chops. Flip over as soon as one side is well browned.
Pro Tips
- Marinate at least an hour, ideally overnight — jerk is a penetrating spice paste, and the longer it sits the deeper the allspice and thyme reach into the meat.
- Use whole dried thyme and grate your own nutmeg if possible; jerk lives and dies on the freshness of its warm spices.
- Don't crowd the skillet — if your pan won't hold all four chops with space, cook in batches so each one browns instead of steaming.
- Flip only when the first side is genuinely well browned; the honey in the marinade needs that contact time to build the signature lacquered crust.
- The seeded serrano gives background warmth without scorching — leave the seeds in if you want the true Jamaican fire.
Frequently Asked Questions
What makes jerk seasoning paleo?
This homemade version skips the sugar, soy, and preservatives found in commercial jerk blends. Coconut aminos and coconut vinegar bring the savory tang instead.
Can I grill these pork chops?
Absolutely — jerk was born over pimento wood. Grill over medium-high heat, 3 to 4 minutes per side, and watch the honey in the marinade so the crust chars rather than burns.
How spicy is this jerk?
With one seeded serrano and a quarter teaspoon of cayenne, it's a warm, building heat that stays friendly. Double the cayenne for serious fire.
Can I use the marinade on other meats?
Yes — chicken thighs and flank steak both love this paste. Just never reuse a marinade that has touched raw pork without boiling it first.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Combine all of the ingredients in a bowl except the coconut oil and pork.
- Make sure it is all mixed well.
- Place pork chops in a shallow bowl and pour marinade over the chops.
- Cover and marinate for at least 1 hour, up to overnight.
- Heat the coconut oil in a large skillet over medium heat.
- When it has melted, remove the pork chops from the marinade and place in the skillet, making sure they are not crowding each other. If your skillet is not large enough, you may need to do this in batches.
- Cook 3–4 minutes per side; the length will depend on the thickness of your chops.
- Flip over as soon as one side is well browned.
