Spicy Jerk Pork Chops
From: Fine Cooking MagazineThis recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs. Serve with a cabbage slaw and buttered white rice.
Ingredients
2 tablespoons extra-virgin olive oil; more for the pan
4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 pounds total)
Kosher salt and freshly ground black pepper
4 medium scallions (white and green parts), coarsely chopped
2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
2 small limes, 1 juiced and 1 cut into 8 wedges
2 large cloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh ginger
1 tablespoon coarsely chopped fresh thyme
3/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Directions
1. Position an oven rack about 4 inches from the broiler and heat the broiler to high. Lightly oil a broiler pan or a rack set over a large rimmed baking sheet.Season the pork all over with 1 tsp. salt and 3/4 teaspoon pepper. In a food processor, puree the oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, cinnamon, and 1 teaspoon salt. Coat the chops on all sides with the mixture and set on the broiler pan or rack. Broil until the pork begins to brown, about 7 minutes. Flip and cook until browned, the meat is firm to the touch, and an instantread thermometer inserted close to (but not touching) the bone registers 145 degrees F, about 7 minutes more. Serve with the lime wedges.
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