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jerk pork chops with peas and rice

jerk pork chops with peas and rice

This jerk pork chops with peas and rice dish originates from Jamaica. The ‘Jerk’ marinade can also be used with chicken. The onion and acid in the lime juice acts as a tenderizer and results in very tender meat.  It’s incredibly delicious and the unusual flavor combo has made it our new family favorite.

jerk pork chops with peas and rice

  • 8 small pork cutlets


  • 2 fresh Jalapeño chilies, stalks, seeds removed (use more chili if you like things hotter)
  • ¼ cup olive oil
  • 4 cloves garlic
  • 1 large brown onion peeled and roughly chopped
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dry thyme leaves
  • 1 tablespoon fresh ginger peeled and finely chopped
  • juice 2 limes
  • 2 tablespoons white vinegar
  • 2 teaspoons ground allspice
  • 1 heaped teaspoon sea salt
  • 1 heaped teaspoon fresh ground black pepper
  • 1 heaped tablespoon dark brown sugar

peas and rice

  • 1 cup long grain rice
  • 1 cup water
  • ½ cup coconut milk
  • 1 cup cooked red kidney beans (known as red peas in Jamaica)
  • ½ teaspoon sea salt

to serve

  • 2 spring onions thinly sliced

jerk pork chops with peas and rice method

Place all the marinade ingredients in a food processor and blitz until well combined. Place the pork cutlets in a large non-reactive dish (glass or enamel) and pour the marinade over the pork and refrigerate covered in cling film for at least 3 hours or overnight. Turn the meat in the marinade once or twice during this time to ensure the favors work right through the meat.

When your ready to serve, cook the rice using the absorption method, in a medium pan on a medium high heat, add the rice, water, salt and coconut milk put a firm fitting lid on the pan, bring to the boil.  Turn the heat off allowing the rice to sit and finish cooking in its own heat for around 10 minutes until its tender.

Preheat a grill or BBQ to medium high. Remove the cutlets from the marinade. Grill them, turning regularly and occasionally brushing with a little of the left over jerk marinade.  While the pork cooks, fluff the rice up with a fork, stir in the red kidney beans. Transfer to a covered microwave proof dish and heat for about 3 minutes or until the beans are piping hot.

Serve the pork cutlets hot straight from the grill on a pile of peas and rice scattered with sliced spring onions.

Serves 4. Preparation time 15 minutes (excluding marination time). Cooking time 20 minutes.

jerk pork chops with peas and rice
jerk pork chops with peas and rice

Did you know…

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. Source: Wiki


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