Source: Chef Chris Evangelides


45 mins


35 mins



What You’ll Need

4 Prairie Fresh USA Prime™ bone-in or boneless pork chops (about 10-16 ounces each)

Jerk Marinade:
½ cup red onion, diced
4 green onions, stem removed, roughly chopped
1 scotch bonnet or habanero pepper, seeds and stem removed
1 tablespoon garlic, minced
2 teaspoons five-spice powder
2 teaspoons allspice, ground
¼ teaspoon black pepper, ground
½ teaspoon thyme, leaves only
½ teaspoon nutmeg, ground
1 tablespoon ginger, minced
2 tablespoons cilantro, chopped fine
1 tablespoon dark brown sugar
1 tablespoon lime juice, freshly squeezed
1 tablespoon rice wine vinegar, unseasoned
¼ cup soy sauce
2 tablespoons vegetable oil

Aged Rum Glaze:
2 tablespoons vegetable oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup aged rum
¼ cup soy sauce
3 tablespoons honey
1 each lime juice, freshly squeezed
¼ teaspoon black pepper, ground

Mango Relish:
2 cups mango, ¼-inch diced
1 cup red pepper, cored and seeds removed, ¼-inch diced
4 green onions, stem removed, charred on grill, chilled
¼ cup red onion, ¼-inch diced
1 tablespoon cilantro, chopped fine
2 teaspoons fish sauce
2 limes juice and zest, freshly squeezed
2 teaspoons rice wine vinegar, unseasoned
1 tablespoon honey
½ teaspoon kosher salt
¼ teaspoon black pepper, ground


Jerk Marinade

In a food processor, add red onions, green onions, pepper, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg, ginger, cilantro, dark brown sugar, lime juice and rice wine vinegar. Pulse several times until paste forms. Scrape the sides of the food processor bowl. With the food processor running drizzle in the soy sauce followed by the oil. Place in a bowl. Cover with plastic wrap and refrigerate. This can be made a day in advance.

Aged Rum Glaze

In a small saucepan over medium heat, add vegetable oil. Once the oil is hot, add the garlic and ginger. Cook until very fragrant and beginning to brown slightly. Remove the pot from heat and add the aged rum. Never pour alcohol in a very hot pan over the heat source because it could flare up. Return the pan to the heat. Add soy sauce and honey. Reduce by half and when the sauce coats the back of a spoon. Remove from heat. Add lime juice and black pepper. Place in a bowl and chill.

Mango Relish

Peel and dice the mango. Place in mixing bowl. Remove seeds and stem from the red pepper. Add it to the diced mango. Chop charred green onions. Add to relish. Add red onion, cilantro, fish sauce, lime juice and zest, rice wine vinegar, honey, salt and pepper. Mix well. Chill for at least one hour to allow the flavors to marry.

In a shallow glass dish or a large zipper plastic bag, place the pork chops and add the Jerk Marinade, evenly covering each chop. Marinate for at least 12 hours and up to 24 hours. Remove the pork chops from the marinade. Let chops sit at room temperature an hour before cooking.

Preheat grill. On a medium-high spot on the grill, place chops and cook for approximately 2 minutes. Flip over and brush with aged rum glaze. Glaze each time you turn the chop which is about six times. Once chops are cooked to an internal temperature of 145 F, remove from the grill. Brush with glaze one last time. Let rest for 10 minutes before serving. Serve on a platter with a bowl of mango relish or individually plate with a spoonful of relish right over the top of each chop.

Chef Note: Jerk is a quintessential flavor profile that is used all over the Caribbean on a variety of different meats and fish. What I love most about a good jerk marinade is the marriage of sweet, savory and of course spice. You can’t have Jerk without a scotch bonnet pepper. The slightly sweet and savory elements of the aged rum glaze and the bright acidity of the mango relish makes for a perfect reason to fire up your grill and enjoy a fantastic meal with some loved ones. Serve with your favorite tropical rum drink or even a medium bodied lager would be great.