Jamaican Jerk Pork Chops with Island Salsa


(1 vote) 4 1

In Jamaica, the jerk method of food preparation involves seasoning meat with a sweet-hot secret mixture of peppers, tropical spices like cinnamon and allspice, rosemary and other savory herbs then slow grilling or roasting. This specially-created spice blend captures the tantalizing taste of the islands in just 35 minutes.

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Serving Size / Yield

4 servings


  • 2 Tbs. flour
  • 1 Tbs. McCormick Gourmet Collection Jamaican Jerk Seasoning
  • 4 pork loin chops (about 1 lb.)
  • 2 Tbs. olive oil
  • 2 Tbs. packed brown sugar
  • 2 Tbs. cider vinegar
  • 1 8 oz. can crushed pineapple (or pineapple tidbits in juice, undrained)
  • 1/2 C. chopped red bell pepper
  • 1 15 oz. can black beans, rinsed and drained
  • chopped green onions

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In a self-closing plastic bag, combine flour and Jamaican jerk seasoning. Add chops, 2 at a time; shake to coat. Reserve flour mixture. Heat oil in a large nonstick skillet. Brown chops on both

sides over medium-high heat; remove from skillet. Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in pineapple, bell pepper and beans. Return chops to skillet. Reduce heat; cover and simmer 10 minutes or until chops are done. Garnish with chopped green onions.

Yield: 4 servings

Reviews (1)

  • I love this recipe, it is the very best and so easy and quick. About my favorite from on site. And a very easy salad to go with it is sliced, not diced or shredded cabbage, so quick and easy, with orange pineapple juice concentrate mixed with real mayonaise and thinned to a drizzle with some ice cold water. So easy.

    Flag as inappropriate Sheryll_Rufus  |  May 2, 2010

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