Grilled Jerk Pork Chops
Eric Ripert | Yield: 4
Berkshire pork chops are generously rubbed with jerk spices and allowed to marinate for several hours before grilling, in this summery recipe by Chef Eric Ripert, from his excellent cookbook, Avec Eric. The resulting chops are succulent and juicy with just the right amount of heat.
- 2 shallots, sliced
- 3 cloves garlic, sliced
- 1-2 Scotch bonnet or habañero peppers, seeded and sliced
- 2 teaspoons fresh thyme leaves
- Coarse salt, to taste
- 3/4 cup olive oil
- 3 tablespoons brown sugar
- 1 tablespoon cracked black pepper
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 4 Berkshire Pork Chops
- 1 lime, cut into 4 wedges
- Place the shallots, garlic, Scotch bonnet pepper and thyme leaves in a mortar and add a pinch of coarse salt. Gently mash with the pestle and stir in the olive oil. Transfer the chili-garlic oil to a small container and set aside.
- In a small bowl, stir together brown sugar, cracked pepper, allspice, cinnamon, ginger, nutmeg and cayenne. Generously season the pork chops with the spice mixture and spoon a tablespoon of the chili-garlic oil over each chop. Cover and refrigerate for at least 1 hour, up to 3 hours.
- When ready to cook, remove the chops from the refigerator and let them come up to room temperature. Prepare a charcoal grill, letting the coals come down to medium heat, 15 to 20 minutes. Alternatively, heat a cast iron grill pan over medium-high heat on the stovetop.
- Season the pork with coarse salt and grill the chops for 6 to 7 minutes on each side, or until an instant read thermometer inserted into the center of each chop registers 145 degrees F. Transfer the chops to a platter to rest for at least 5 minutes.
- Serve the pork chops with more of the chili-garlic oil and lime wedges.