Jamaica's native herbs and spices glorify the lush island's most popular meat. I serve this with Golden Pineapple Chutney . These chops need at least 4 hours' marinating time, and if you can let them sit overnight, they'll be even better.
Recipe information
Yield
Makes 6 servings
Ingredients
For the marinade:
1
1
1
1
1
1
3
3
1
1
1
2
3
1
6
1
Need to make a substitution?
Preparation
For the marinade:
Step 1
Toast the allspice berries in a dry skillet over medium heat until fragrant. Finely grind them with the cinnamon stick in a spice mill. Transfer to a food processor.
Step 2
Add all of the remaining marinade ingredients to the processor and blend until smooth.
Step 3
Season the pork chops with salt and pepper, then rub them all over with the marinade. Place on a plate, cover, and refrigerate for at least 4 hours, or, preferably, overnight.
Step 4
Prepare a medium-hot fire in a grill.
Step 5
Remove the pork from the marinade, place on the grill, and grill, turning once, for about 7 minutes on each side; the internal temperature of the chop should be 140 degrees for medium, 150 degrees for well-done. The thinner the chops, the less cooking time required.
Step 6
Serve with the chutney.
Step 7
Recommended wine: A Pinot Noir from Oregon with cherry-cola fruit, soft tannins, and low alcohol.