How to make BBQ Pork Chops Jamaican Jerk Style

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My love for Jerk seasoning was during a holiday in Toronto, Canada back in 2005. Where I stayed was a large Jamaican community and had the most fun time at many ‘reggae’ parties my cousins took me to whom I stayed with. When it came to trying the food though, I was just blown away! Ox tail curry, rice and beans, and the Jerk Chicken!….I think I found myself a new favourite cuisine.

Time has flown by since then, but my love for Caribbean food definitely hasn’t faded, in fact grown even stronger. Back then, home in Sydney Australia, it was virtually impossible to find a Jamaican restaurant. Today there are a few popping up, but still a venture away from the suburb I live in, so when I crave this delicious meal (which is quite often), I try and prepare it myself.

You can have jerk marinade over Chicken, Pork or even seafood! I haven’t yet tried a veg version yet, but might give it a go on mushroom or cauliflower.
I think it all comes down to how long you marinate the meat for as well as they cooking. BBQ is definitely the go, and if you have a coal bbq, a bigger winner!

I made this dish using pork chops on my gas bbq grills. Turned out nice and juicy with a great smoke flavour to it.
If your not a fan of the heat, then remove the seeds from the peppers. Also if scotch bonnets are not readily available, sometimes I use Habanero peppers who’s a close cousin.

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Original of the video here

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