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Title: Grilled Jerk Pork Chops
Categories: Pork
Yield: 2 Servings
| 1 | /4 | cup chopped onion |
| 1 tea | spoo | n dried thyme -- crumbled |
| 1 | teaspoon sugar | |
| 1 | teaspoon salt | |
| 1 | /2 | teaspoon black pepper |
| 1 | /2 | teaspoon cayenne |
| 1 | /2 | teaspoon ground allspice |
| 1/8 t | easp | oon freshly grated nutmeg |
| 1 | /8 | teaspoon cinnamon |
| 2 rib | (l/ | 2-inch-thick) pork chops (each |
| ~- ab | out | 4 ounces) |
Prepare grill.
Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat. ) Serves 2.
A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme.
Posted to MM-Recipes Digest V4 #9
Recipe by: B: From Gourmet Magazine, July 1997
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