Making grilling memories with dad

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Spicy Jerk Frenched Ontario Pork Loin Chops

Making grilling memories with dad
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Serves: 6-8

Prep Time:
15 minutes, 4 to 24 hours in marinade

Cooking Time:
10-15 minutes


6 to 8 Frenched Ontario Pork loin chops (8 – 10 oz, 1¼ thick) – bones tightly wrapped in tin foil

6 scotch bonnet peppers, sliced (if you prefer it less spicy, use 3-4 peppers)

8 cloves garlic, chopped

3 medium onions, chopped

2 inch long piece of fresh ginger, chopped

2 Tbsp (30 ml) thyme

2 Tbsp (30 ml) ground allspice

2 Tbsp (30 ml) sugar

2 tsp (10 ml) salt

2 tsp (10 ml) ground black pepper

1 tsp (5 ml) ground cinnamon

1 tsp (5 ml) nutmeg

½ cup (125 ml) soy sauce (sodium reduced)

Juice of one lime

1 cup (250 ml) orange juice

1 cup (250 ml) white vinegar

½ cup (125 ml) olive oil

Cooking Instructions:

  1. Add the peppers, garlic, onions and ginger to the food processor and pulse until chopped into small pieces (not liquidized). Add the balance of the ingredients (excluding the pork) and blend briefly to combine. Reserve half the sauce for basting and serving.
  2. Place the pork chops in a resealable bag, use half of the sauce to marinate the pork chops (4 – 24 hours in the fridge). Remove the pork from the fridge 20 minutes prior to cooking.
  3. Prepare grill gas or charcoal grill with a high heat sear zone and an indirect cooking zone (not over direct heat). 
  4. Heat reserved marinade in a saucepan for 15 minutes on med/low heat.
  5. Place the chops over the high heat sear zone, cook for 2 minutes, then rotate 90 degrees, cook for 2 minutes, then flip. Baste each chop with the warmed marinade. Cook 2 minutes, then rotate 90 degrees while moving to indirect cooking zone. Close lid and cook to an internal temperature of 145-150°F (4 to 10 minutes, depending on actual thickness and temperature of grill). Remove chops to cutting board and tent with foil for 8 - 10 minutes letting internal temperature reach 160° F/71° C before serving.
  6. Finish with lime zest, serve with lime wedges and warmed sauce for dipping. 

    Prep Time: 15 minutes, Cook Time: 10-15 minutes, Inactive Time 4 to 24 hours, Serves: 6-8

    FINISH THE PLATE: Spicy slaw, potato salad, corn & tomato salad are great side dishes for a delicious Father’s Day barbrcue.

    HOT TIP! Using a Frenched chop elevates this delicious cut to something worthy of multiple Instagram posts.

Nutritional Information
Spicy Jerk Frenched Ontario Pork Loin Chops
1 serving (1/6 of recipe)
Protein 46 g
Calories 475
Sugar 9 g, 8 g added
Fat 24 g
  Saturated 7 g
Cholesterol 124
Sodium 1248 mg sodium
Potassium 910 mg
Calcium 59 mg
Carbohydrate 16 g
Fibre 2 g

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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