Jerk Pork Chops with Jamaican Rice and Peas

Jerk seasoning, typical of Jamaica, is characterized by allspice and scotch bonnet peppers. The result is spicy and fragrant but not overwhelming. I serve them with Jamaican rice and peas, the name of which is a bit misleading since the peas in question are actually beans. In Jamaica typically they would be pigeon peas (Cajanus cajan), also sometimes called Congo peas or no-eye peas. The completely unrelated Black-eyed pea would be a good substitute as are the red kidney beans I have used here.

Jerk Pork Chops


1 Tbsp. allspice berries

½ medium onion

2 Tobago seasoning peppers or 1 scotch bonnet, seeded

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

Salt and pepper

1 Tbsp. dark rum, preferably Jamaican

1 Tbsp. oil

2 boneless pork loin chops, about 4 or 5 ounces each


Toast the allspice berries in a dry pan for 8 to 10 minutes. While they are cooling coarsely chop the onion and pepper then finely mince them in a food processor. Grind the allspice in a spice grinder. Add to the food processor jar along with the cinnamon, nutmeg, salt and pepper to taste, the rum, and the oil. Process to a paste adding a bit of oil if necessary. Coat the pork chops on all side with the jerk mixture and set aside for at least an hour.

Prepare a grill or broiler. When hot, cook the pork chops for about 4 or 5 minutes on a side depending on thickness.

Jamaican Rice and Peas


4 ounces dried red kidney beans

½ yellow onion, chopped

2 garlic cloves, chopped

1 cup long-grain rice

1 Tbsp. vegetable oil

½ tsp. salt

1 teaspoon grated fresh ginger

1 cup water or chicken stock

1 cup coconut milk (see note)

2 teaspoons dried thyme

1 whole Scotch bonnet, habanero, or Tobago seasoning pepper

Note: you can use canned coconut milk or you can make your own as a Sri Lankan room mate once taught me. Put ½ cup unsweetened shredded coconut into a cup of boiling water. Boil for a couple minutes then whiz in a food processor or blender. Strain, squeezing out as much milk as possible.


Rinse the kidney beans, put in the pressure cooker, and cover with about 1 inch of water. Cook at 15 psi for 30 minutes after the weight begins to jiggle. Cool and open according to manufacturer’s directions.

Heat the oil in a pot over medium-high heat. Add the onion and sauté for 4 or 5 minutes, until they begin to brown on the edges. Add the garlic and rice, cook for another 2-3 minutes, stirring often. Stir in the grated ginger, salt, water or stock, and coconut milk. Add the kidney beans, the thyme, and the whole pepper. Bring to a boil then cover and turn the heat to low and simmer for about 20 minutes. Remove the pepper before serving. Save it for another use.


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