Jerk-Spiced Pork Chops & Jerk-Spiced Rice

Jerk-Spiced Pork Chops

Great minds think alike! Heidi shared a great pork tenderloin recipe yesterday and pork is on the menu again today. It’s a healthy alternative to beef!

I really like Jerk seasoning and haven’t made it in a while…with this meal I decided to not only marinate the pork chops in the jerk seasoning but to also make a rice with the same marinade. It turned out great! Here’s another addition to the Pork Night Repertoire!

Note: My mom recently came to visit me for a few days and she brought along with her some lovely linens…she wanted me to use them for our blog! She’s such a sweetie…so Mom, here’s the pink one…Thank you for giving me such lovely linens!!   

Jerk-Spiced Pork Chops & Jerk-Spiced Rice
1 Jalapeno pepper, seeded & chopped
2 shallots, chopped
4 garlic cloves, peeled
1 lime, juice & zest
2 tablespoons brown sugar
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt, separated
fresh ground pepper (to your taste)
4 tablespoons extra virgin olive oil, separated
6 bone-in pork chops
1 cup jasmine rice
2 cups chicken broth

Place the pepper, shallots, garlic, lime zest & juice, brown sugar & spices along with 1/2 teaspoon salt & fresh ground pepper in a food processor. Add three tablespoons extra virgin olive oil and pulse until relatively smooth. Set aside 1/4 cup of the jerk marinade. Spread remaining marinade over all the pork chops and allow to sit while you’re preparing the rice.

In a medium saucepan, heat a tablespoon of extra virgin olive oil over medium-high heat. Add 1 cup jasmine rice and sauté a few minutes. Add in the reserved 1/4 cup jerk marinade and 1/2 teaspoon salt. Stir until combined. Pour in the chicken broth. Bring to a boil; reduce heat, cover and simmer until tender (~10-12 minutes).

While the rice is simmering on the stove, cook the pork chops. Using a grill pan, grill pork chops 4-6 minutes on each side until just done. Remove from pan, cover with aluminum foil and allow to rest to redistribute the juices.

Serve the Jerk-Spiced Pork Chops with the Jerk-Spiced Rice. Enjoy!

Jerk-Spiced Pork & Rice

This recipe has been added to HaddonMusings where fellow New Jerseyite Bernadette shares her wisdom and insight and the goings-on…Go check out our Haddonfield neighbor!

This recipe has also been shared on Fiesta Friday – This is a great site to go visit and see so many wonderful blogs!



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32 thoughts on “Jerk-Spiced Pork Chops & Jerk-Spiced Rice

  1. I love jerk pork chops (even more than jerk chicken) and was just thinking about making them when I was at the store. I ddin’t want to go back to produce for the peppers, now I wish I WOULD have!! Thanks for sharing this on our Throwback Thursday link party! I love it! I’ll be pinning, too, so be sure to follow us there, and see you next week! 🙂


    Liked by 1 person

  2. The spices are lovely and the chops sounds wonderfully tasty! I love the spice combination and the heat from the jalapenos! And the food looks great on the beautiful linen! Happy Fiesta Friday! 🙂

    Liked by 1 person

  3. Great families think alike! You, mom and Heidi!
    Very cool that you cooked the rice in the same jerk seasoning too, I really love that! And not just because I love jerk seasoning in general, haha
    Jerk seasoning reminds me of my visit to Jamaica 4 years ago. Now I’m itching to go back!!

    Liked by 1 person

    1. Thanks Dana…I haven’t been to Jamaica yet! That’s so cool that you’ve been there…we have friends who’ve invited us to go with them this year and we are considering going…any recommendations of where to eat or what to do if we go?! 🙂


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