Grilled Jerk Pork Chops
Eric Ripert chef bio | Yield: 4
In this recipe by Chef Eric Ripert, Berkshire pork chops are generously rubbed with jerk spices and allowed to marinate for several hours before grilling.
- 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 Milanese Pork Chops or Frenched 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.