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Jerked Pork Chops with Fresh Papaya Chutney

Updated April 29, 2016
This image courtesy of Joseph DeLeo

Time was when you could find “jerked” meats only in Jamaica, but now trendy eateries all over America do their own versions of the famous Caribbean barbecue. The most popular meats to “jerk” (that is, marinate in a scallion-chile-allspice paste and slow-cook over smoking coals) are chicken and pork, and these thick-cut pork chops take well to the jerk treatment. On the side, the fresh papaya chutney is a winner. You’ll use it all year long to add interest to simply grilled meats—it’s great with chicken breasts.

Serves6

Cooking Methodbarbecuing

CostModerate

Total Timeunder 4 hours

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, lactose-free, low carb, peanut free, soy free

Equipmentgrill, mortar and pestle, spice grinder

Mealdinner

Taste and Texturegarlicky, hot & spicy, meaty, savory, smoky, spiced, tangy

Ingredients

  • 2 tablespoons whole allspice
  • 4 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1 fresh hot chile pepper, preferably Scotch bonnet, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon grated nutmeg
  • ¼ cup olive oil
  • 6 pork loin chops (¾ pound each), about 1 inch thick
  • 1 ripe papaya, halved, seeded, peeled, and cut into ¼-inch cubes
  • 2 tablespoons minced red onion
  • 1 small fresh hot red chile pepper, such as serrano, seeded and minced
  • 1 small garlic clove, minced
  • Grated zest of 1 lime
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced fresh cilantro

Instructions

  1. Finely crush the allspice with a mortar and pestle or in a spice grinder. (You can also crush them on a work surface, using the bottom of a heavy saucepan.)

  2. In a large bowl, combine the crushed allspice, scallions, garlic, chile pepper, lime juice, thyme, salt, and nutmeg. Gradually stir in the oil to make a paste.

  3. Add the pork chops and mix well to coat them with the paste. Cover, and refrigerate for at least 4 hours or overnight.

  4. Build a hot charcoal fire on one side of an outdoor grill. (When they are ready, the coals will be covered with white ash.) Place a 9-by 13-inch disposable aluminum foil pan on the bottom of the other side of the grill. Lightly oil the grill rack and arrange the pork chops on it, directly over the aluminum pan. Cover with the lid and cook, turning occasionally, until the pork chops are no longer pink at the bone when prodded with a knife, about 1¼ hours. (Add additional charcoal to the fire if necessary to keep it alive.)

  5. Meanwhile, make the papaya chutney: In a medium bowl, combine the papaya, red onion, chile pepper, garlic, lime zest and juice, and cilantro. Cover and refrigerate until ready to serve, but only up to 2 hours ahead. (This churney is best if the flavors are fresh and distinct, and not blended.)

  6. Serve the jerked pork chops with the papaya chutney.

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