Grilled Jerk Pork Chops

Ingredients

• Cayenne pepper

  Spices, red or cayenne

  ¾ tsp or 1g

• Nutmeg

  Spices, ground

  ³⁄₁₆ tsp or 0.4g

• Allspice

  Spices, ground

  ¾ tsp or 2g

• Onions

  Raw

  ⅜ cup, chopped or 60g

• Thyme

  Spices, dried

  1 ½ tsp, ground or 2g

• Salt

  Table

  1 ½ tsp or 9g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Cinnamon

  Spices, ground

  ³⁄₁₆ tsp or 0.5g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  3 chop without refuse (Yield from 1 raw ch or 597g

• Pepper

  Spices, black

  ¾ tsp or 2g

Directions

1. Preheat a grill to medium-high heat and clean the grates; oil the grates just before cooking. If using a ridged grill pan, preheat it over moderately high heat and lightly oil.
2. In a mortar, small processor, or on a cutting board, mince and mash the onion with the thyme, sugar, salt, cayenne, allspice, black pepper, nutmeg, and cinnamon to form a coarse paste.
3. Pat the pork chops dry, then rub them all over with the jerk paste, coating evenly.
4. Grill the chops over direct heat, about 5 to 6 inches from the heat source, until just cooked through, about 4 minutes per side, or until an instant-read thermometer inserted into the center reads 145°F.