Spicy jerk pork chops over an open fire! Who wants one?
When I was a little kid, we didn’t have fancy gas grills that got hot at the flick of a switch. So, when my father pulled out the cast iron hibachi, filled it with charcoal, doused it with lighter fluid and set it ablaze, I sat and watched with great anticipation as the solid black briquettes, ever so slowly turned to grey. It seemed like it took FOREVER, but I waited patiently because I knew that we were in for a very special treat. To be sure, it was going to be an afternoon filled with finger licking good food, excessive story telling, by my brothers and me, followed by belly aching laughter.
From the time I bought my first grill, grilling became less of a planned event and more of a preferred method of cooking. Yet still to this day, the joy of a planning family barbecue with dad, remains just as special now as it was then.
So, this year I encourage you to plan a Father’s Day barbecue and create your own special memories for the family.
This lip-smacking Spicy Jerk Ontario Pork Chop recipe has everything you need to create a show stopping dish that will have everyone talking about it for years to come. I like cooking pork on the bone because it enhances the flavour and helps keep the meat moist. Using a Frenched chop elevates this delicious cut to something worthy of multiple Instagram posts.
Don’t forget to pick up Ontario Pork and support the nearly 1,200 local farmers. Many of whom were raised on the farm by their fathers or are raising their kids on a farm and certainly know a thing or two about creating lasting memories.
- 6 to 8 Frenched Ontario Pork loin chops (8 – 10 oz, 1¼ thick) – bones tightly wrapped in tin foil
- 6 Scotch bonnet peppers, sliced (if you prefer it less spicy, use 3-4 peppers)
- 8 Cloves garlic, chopped
- 3 Medium onions, chopped
- 2 Inch long piece of fresh ginger, chopped
- 2 Tablespoons thyme
- 2 Tablespoons ground allspice
- 2 Tablespoons sugar
- 2 Teaspoons salt
- 2 Teaspoons ground black pepper
- 1 Teaspoon ground cinnamon
- 1 Teaspoon nutmeg
- ½ Cup soy sauce (sodium reduced)
- Juice of one lime
- 1 Cup orange juice
- 1 Cup white vinegar
- ½ Cup olive oil
Add the peppers, garlic, onions and ginger to the food processor and pulse until chopped into small pieces (not liquidized).
Add the balance of the ingredients (excluding the pork) and blend briefly to combine.
Reserve half the sauce for basting and serving.
Place the pork chops in a resealable bag and use the other half of the sauce to marinate the pork chops (4 – 24 hours).
Remove the pork from the fridge 20 minutes prior to cooking.
Prepare grill gas or charcoal grill with a high heat sear zone and an indirect cooking zone (not over direct heat).
Heat reserved marinade in a saucepan for 15 minutes (on med/low).
Place the chops over the high heat sear zone, cook for 2 minutes, then rotate 90 degrees, cook for 2 minutes, then flip. Baste each chop with the warmed marinade. Cook 2 minutes, then rotate 90 degrees while moving to indirect cooking zone. Close lid and cook to an internal temperature of 145 degrees (4 to 10 minutes, depending on actual thickness & temperature of grill). Remove chops to cutting board and tent with foil for 8 – 10 minutes before serving.
Finish with lime zest, serve with lime wedges and warmed sauce for dipping.
Spicy slaw, potato salad, corn & tomato salad are great side dishes for a delicious Father’s Day BBQ.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Inactive Time 4 to 24 hours
- Serves: 6-8