Grilled jerk pork chops with jerk compound butter

2 servings

Ingredients

Quantity Ingredient
¼ cup Chopped onion
1 teaspoon Dried thyme; crumbled
1 teaspoon Sugar
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
½ teaspoon Cayenne
½ teaspoon Ground allspice
⅛ teaspoon Freshly-grated nutmeg
⅛ teaspoon Cinnamon
½ cup Softened butter
2 Half-inch-thick rib pork chops -; (abt 4
1 ounce Ea)

Directions

Prepare the grill or heat grill pan. Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Reserve two tablespoons of the paste.

In a medium bowl, stir softened butter with a spoon. Gradually stir in the reserved jerk paste, 1 teaspoon at a time until desired flavor is achieved.

This can be stored in an airtight container or rolled into a log and wrapped in wax paper and placed in the refrigerator. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through.

Or, if using a grill pan, grill over moderately-high heat. Serve immediately with a pat of flavored butter on top. This recipe yields 2 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8929) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...

03-29-1999

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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