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Jamaican Jerk Pork Chops

These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. —Allison Ulrich, Frisco, Texas
  • Total Time
    Prep/Total: 25 min.
  • Makes
    2 servings


  • 3 tablespoons butter, divided
  • 1/4 cup peach preserves
  • 4 boneless thin-cut pork loin chops (2 to 3 ounces each)
  • 3 teaspoons Caribbean jerk seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium sweet orange pepper
  • 1/2 medium sweet yellow pepper
  • 1/2 medium sweet red pepper
  • Hot cooked rice, optional


  • Soften 1 tablespoon butter; mix with peach preserves.
  • Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan.
  • Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.
Health Tip: Use reduced-sodium or salt-free Jamaican jerk seasoning to significantly reduce the amount of sodium in this dish.
Nutrition Facts
1 serving: 470 calories, 26g fat (14g saturated fat), 114mg cholesterol, 1190mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 28g protein.

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