A little natural sweetness (low-glycemic coconut sugar) and a lot of spice (allspice, serrano, ginger) make everything nice in this mouthwatering jerk marinade… The aroma. The taste. The experience!  Pasture-raised pork chops are a perfect complement.

Also on my plate: organic arugula dressed with raw apple cider vinegar and olive oil and zoodles with scallion pesto.

Grilled Pasture-Raised Jerk Pork Chops

2 to 4 pasture-raised pork chops, rinsed well and patted dry

For the rub:
Yield: Enough for 2-4 pork chops

3-4 scallions
1 serrano, ends discarded
1 shallot, peeled and halved
1 tablespoon minced ginger root
3 cloves garlic peeled
1 teaspoon dried thyme
2 teaspoons ground allspice
1 teaspoon organic coconut sugar
1 teaspoon coarse Celtic sea salt
1 tablespoons raw apple cider vinegar
Juice of 1 organic lime or lemon

Combine all ingredients in a food processor (or high-powered blender) until the consistency is that of a coarse paste. Place pork chops in a glass pie plate. Spread rub evenly over both sides of pork chops. Cover with plastic wrap and let marinate at least 30 mins (ideally, a few hours) before grilling.

To grill (using a Weber grill):
Prepare the charcoal (we use a chimney). Move coals over to one side of Weber. To create a different temperature zone where you can “steam”, fill an aluminum plate with water and place the pie plate so that it abutts the coals.

Place pork chop on the Weber, and grill pork chops, using direct heat (over the fire), apx. 3-4 mins. each side. Cover if the flame gets too high (and it usually does).

Now, place pork chops over the pie plate and grill, using indirect heat. Cover and grill, apx. 4-5 mins. each side. Finish grilling pork chops over the flame, using direct heat, another 30 seconds (for 1 inch pork chops) each side. If the pork chops are thicker than 1-inch, grill slightly longer.
Enjoy!