• Ingredients: 23
  • Serves: 6

Jerked pork chops with thick, kosher salt and freshly ground black pepper to taste, golden pineapple chutney.


For the marinade:

  • 6 loin pork chops, about 1 1/2 inches thick
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 cups Golden Pineapple Chutney

For glaze

For vinaigrette

For salad

  • Special equipment: an instant-read thermometer



  • Mix of large and tiny white roses and fresias

Berry compote


For the marinade:

  1. Step 1 Toast the allspice berries in a dry skillet over medium heat until fragrant. Finely grind them with the cinnamon stick in a spice mill.
  2. Step 2 Season the pork chops with salt and pepper, then rub them all over with the marinade. Place on a plate, cover, and refrigerate for at least 4 hours, or, preferably, overnight.

    For this step you will need

  3. Step 3 Remove the pork from the marinade, place on the grill, and grill, turning once, for about 7 minutes on each side; the internal temperature of the chop should be 140 degrees for medium, 150 degrees for well-done.