Jerked Pork Chops

Name: Jerked Pork Chops
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

17 ingredients

11 steps

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

Directions

1

Toast the allspice berries in a dry skillet over medium heat until fragrant.
2

Finely grind them with the cinnamon stick in a spice mill.
3

Transfer to a food processor.
4

Add all of the remaining marinade ingredients to the processor and blend until smooth.
5

Season the pork chops with salt and pepper, then rub them all over with the marinade.
6

Place on a plate, cover, and refrigerate for at least 4 hours, or, preferably, overnight.
7

Prepare a medium-hot fire in a grill.
8

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.
9

The thinner the chops, the less cooking time required.
10

Serve with the chutney.
11

Recommended wine: A Pinot Noir from Oregon with cherry-cola fruit, soft tannins, and low alcohol.