|Sign from Tombstone, Arizona (edited for publication)|
4 teaspoons jerk seasoning, recipe follows
extra virgin olive oil
Sprinkle each side of the pork chops with 1/2 teaspoon of the jerk seasoning. Rub it in evenly, and place on a plate, cover, and refrigerate for 45 minutes to 1 hour.
Heat a charcoal or gas grill to medium high. When fire is ready and marinating time is done, drizzle both sides of each chop with olive oil and brush in.
Grill for 1-2 minutes per side. Serve immediately. It is good “as is,” or you can add a mango or fresh fruit salsa on the side. I served it with grilled mushrooms and peas cooked in rum.
1 tablespoon kosher salt
1 tablespoon dried shallots (available from Penzeys)
1 teaspoon ground allspice
1 teaspoon brown sugar
1 dried Scotch Bonnet/habanero chile (or 3 dried Thai chiles)
1/2 teaspoon paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Combine all ingredients in a spice grinder and process until well-mixed. Store in an airtight container.