Name: Jerked Pork Chops
Yield: Makes 6 servings
Ingredients: 1/4 cup allspice berries; 1-inch cinnamon stick; 1 teaspoon freshly grated nutmeg; 1 Scotch bonnet chile, stemmed, halved, and seeded; 1/2 medium red onion, diced; 1/2 cup finely chopped scallions (white and green parts); 3 cloves garlic, roughly chopped; 3 tablespoons peeled and minced ginger; 1 tablespoon chopped fresh thyme; 1 tablespoon sugar; 1 tablespoon soy sauce; 2 tablespoons Worcestershire sauce; 3 tablespoons fresh lime juice; 1/4 cup dark rum; 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

Jamaica's native herbs and spices glorify the lush island's most popular meat. I serve this with Golden Pineapple Chutney . These chops need at least 4 hours' marinating time, and if you can let them sit overnight, they'll be even better.

Recipe information

Yield
Makes 6 servings

Ingredients

For the marinade:

1/4 cup allspice berries

1-inch cinnamon stick

1 teaspoon freshly grated nutmeg

1 Scotch bonnet chile, stemmed, halved, and seeded

1/2 medium red onion, diced

1/2 cup finely chopped scallions (white and green parts)

3 cloves garlic, roughly chopped

3 tablespoons peeled and minced ginger

1 tablespoon chopped fresh thyme

1 tablespoon sugar

1 tablespoon soy sauce

2 tablespoons Worcestershire sauce

3 tablespoons fresh lime juice

1/4 cup dark rum

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

Preparation

For the marinade:
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. Transfer to a food processor.
Step 2
Add all of the remaining marinade ingredients to the processor and blend until smooth.
Step 3
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.
Step 4
Prepare a medium-hot fire in a grill.
Step 5
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. The thinner the chops, the less cooking time required.
Step 6
Serve with the chutney.
Step 7
Recommended wine: A Pinot Noir from Oregon with cherry-cola fruit, soft tannins, and low alcohol.

Recipe information

Ingredients

For the marinade:

Preparation

For the marinade:

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes