Bring the Taste of Jamaica Home: How to Make Jerk Pork Chops

Returning home from an incredible all-inclusive vacation at Hyatt Ziva Rose Hall can be rough. But if you’re missing the zesty zing of Jamaican cuisine, we’ve got just what you need to spice up your dinner rotation.

Hyatt Ziva Rose Hall’s Chef Rickardo Foster has shared the resort’s authentic Jerk Pork Chop recipe so you can bring the flavors of the island to your kitchen table. Just make sure to plan ahead as you’ll need a few days for the ingredients to combine for the perfect tangy flavor.

INGREDIENTS:

Bone-in pork chops

ROSE HALL JERK SAUCE:

Half a cup of pimiento seeds

4-6 scotch bonnet peppers

1 teaspoon dried thyme

3 green onions, minced

2 garlic cloves, minced

¼ teaspoon fresh ginger

1 tablespoon olive oil

1 cup white cane vinegar

2 bunches of scallions (green onions)

salt and pepper to taste

1/2 tablespoons soy sauce, to moisten

1 can or bottle of beer

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1. For starters, you will need to create your Rose Hall Jerk Sauce in advance. To prepare your Jerk Sauce, place all the sauce ingredients into a food processor or blender and liquefy.

2. Pour the sauce into a jar and refrigerate overnight. (The sauce will stay fresh as long as it is refrigerated.)

3. Marinate your pork chops for 24 hours in the Rose Hall Jerk Sauce prior to cooking. (Chef Foster says using a bone-in pork chop is very important since the bone is what absorbs all the flavor for a truly authentic jerk zing.)

4. Grill each chop for approximately 12 minutes. (Chef Foster recommends a BBQ Smoker Grill.) Baste the chops with beer to enhance the smoked flavor during the cooking process.

5. Serve and enjoy with your favorite side dish and an extra side of Rose Hall Jerk Sauce.

That’s all there is to it! Now you can whip up a true taste of Montego Bay at home! Be sure to share pictures of your dish below.