Spiced Jerk Jalapeno Jelly All-Meat recipe

This recipe works for any type of boneless meat, particularly chicken and pork, but I’ve done it with beef and it still works!  For the sake of not saying “meat” over and over, I’m going to write this recipe for pork chops, but it really works with anything.

Jerk Seasoning

  • 2 Tbs paprika
  • 1/2 Tbs cumin
  • 1/2 Tbs cinnamon
  • 1 tsp allspice
  • 1 tsp coriander
  • 1/2 tsp ground clove
  • 1/2 tsp garlic powder
  • 1/2 tsp ground oregano
  • 1/4 tsp salt
  • cayenne pepper to taste

Actual Recipe

  • 4 boneless pork chops, cut ~ 3/4″ thick (total approx. 1.5 lbs)
  • 1/3 c. grandmother’s jalapeno jelly (or orange marmalade if you’re not cool enough to have grandmother’s jelly)
  • 2 Tbs Dijon mustard
  • 2 Tbs orange juice
  • Jerk Seasoning
  • oil

Brush both sides of pork chops with orange juice.  Rub jerk seasoning into both sides of all the pieces of meat.

In a large skillet (large enough to cook everything at once, preferably), heat oil.

Cook pork chops over medium heat for 8-12 minutes, turning once halfway through.  Remove skillet from heat, transfer pork chops to plate to rest.

For sauce, stir mustard into skillet drippings.  Whisk in the jelly/marmalade and 2 Tbs. orange juice.  Return to heat until just boiling, pour over pork chops, and serve.

(For chicken, substitute 4 medium chicken breasts no more than 3/4″ thick, cook 12-15 minutes.)

The “Jerk Seasoning” recipe is my conglomerate version after looking up a bunch of Caribbean Jerk Seasoning recipes.  The sauce is adjusted from an old Better Homes & Gardens cookbook.


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