Peppery Island Pork Chops

© Marcus Nilsson

For a tasty picnic treat, grill some of our Peppery Island Pork Chops (L1). To pack in the flavor of the heated marinade, grill over low heat for 8 hours, or allow the pork to sit in the sauce 20 minutes or overnight before cooking. This recipe is enough for 4 and is paired nicely with pale ales or red wines.

Ingredients

• 1 tablespoon vegetable oil
• Vegetable oil for brushing
• 1 habanero chile, seeded and chopped
• 1 onion, coarsely chopped
• 1 scallion, sliced
• 1 garlic clove, sliced
• 1 teaspoon ground allspice
• ¾ teaspoon thyme
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• Salt and pepper
• 1 cup barbecue sauce
• 4 twelve-ounce pork rib chop

Instructions

1. In a food processor, combine the habanero, onion, scallion, and spices. Add 1 teaspoon salt and 1 teaspoon pepper. Process until finely chopped. Then, add 1 tablespoon of oil until the mixture is a smooth paste.

2. In a small bowl, which 1 tablespoon of the mixture with the barbecue sauce. Spread the paste over the pork chops and let stand 30 minutes.

3. Light the grill.

4. Brush the chops with oil and season them with salt. Grill them covered over moderate high heat. Turn and shift the chops as needed until lightly charred, about 18 minutes. Transfer the chops to a plate and serve with the spicy barbecue sauce for a grand summer treat.

5. Enjoy!

http://www.foodandwine.com/recipes/caribbean-jerk-pork-chops