Jerk barbecue pits are as prevalent in Jamaica as fast food restaurants are in this country. Every stand has its own special jerk seasoning blend but all include chilies and allspice.
Makes 6 servings
|4||green onions, coarsely chopped|
|2||jalapeño peppers,* seeded and chopped|
|2||tablespoons brown sugar|
|1||tablespoon dried thyme leaves|
|1/2||teaspoon ground cinnamon|
|1/2||teaspoon ground nutmeg|
|1/2||teaspoon ground allspice|
|1/2||teaspoon ground cloves|
|1/2||teaspoon black pepper|
|6||pork chops (5 to 6 ounces each)|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine onions, jalapeños, sugar, thyme, cinnamon, nutmeg, allspice, cloves and black pepper in food processor; process until onions and jalapeños are finely chopped.
- Trim fat from pork; discard. Rub both sides of pork with spice mixture.
- Preheat broiler. Place pork on broiler pan. Broil, 2 to 3 inches from heat, 5 to 6 minutes per side or until pork is barely pink in center.
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