Jerk Pork Chops

"Coated with a sweet and zesty spice rub, these tender pork chops get extra goodness from a rum-spiked pan sauce."
photo by Maryland Jim photo by Maryland Jim
photo by Maryland Jim
Ready In:




  • Combine brown sugar and jerk seasoning. Rub mixture over both sides of pork chops; let stand while cooking peppers.
  • Heat oil in large skillet over medium heat. Add peppers and salt; cook, stirring occasionally, until tender, 5 minutes. Remove to a plate; cover to keep warm.
  • In same skillet over medium-high heat, cook pork chops, turning once, until browned and just cooked through, 4-5 minutes per side. Remove pork to plate with peppers.
  • Add rum to skillet; bring to a boil. Cook 30 seconds, scraping bits on bottom of skillet. Return peppers, pork chops and any juices on plate to skillet; heat through, about 1 minute. If desired, garnish with cilantro.

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  1. Outstanding recipe, JackieOhNo! We really enjoyed this. I used my own homemade Jerk Seasoning, which is pretty basic. And I used more red peppers than yellow, but otherwise stuck to the recipe as written. It was a big hit in my house. Thank you for sharing your recipe. Made for ZWT9 (Caribbean).
  2. Great recipe!!! Very flavorful and easy to make!! Will definitely be making this again and again. Made for ZWT9 and "The Apron String Travelers"


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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