Ingredients
2 Tbs. extra-virgin olive oil; more for the pan
4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)
Kosher salt and freshly ground black pepper
4 medium scallions (white and green parts), coarsely chopped
2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
2 small limes, 1 juiced and 1 cut into 8 wedges
2 large cloves garlic, coarsely chopped
2 Tbs. coarsely chopped fresh ginger
1 Tbs. coarsely chopped fresh thyme
3/4 tsp. ground allspice
1/8 tsp. ground cinnamon
Fine Cooking
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4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)
Kosher salt and freshly ground black pepper
4 medium scallions (white and green parts), coarsely chopped
2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
2 small limes, 1 juiced and 1 cut into 8 wedges
2 large cloves garlic, coarsely chopped
2 Tbs. coarsely chopped fresh ginger
1 Tbs. coarsely chopped fresh thyme
3/4 tsp. ground allspice
1/8 tsp. ground cinnamon
Description
This Recipe Is Based On The Fiery Jamaican Seasoning Known As Jerk, Made Of Scotch Bonnet Chiles, Ground Spices, Garlic, And Herbs. Serve With A Cabbage Slaw And Buttered White Rice.
Fine Cooking
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