Yield: 2 Servings
|¼ cup||Chopped onion|
|1 teaspoon||Dried thyme; crumbled|
|½ teaspoon||Black pepper|
|½ teaspoon||Ground allspice|
|⅛ teaspoon||Freshly grated nutmeg|
|2 \N||Rib (1/2-inch-thick) pork chops (each about 4 ounces)|
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.
Recipe by: B: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1 #748 by C4<c4@...> on Aug 19, 1997