JERKED PORK CHOPS
Provided by Norman Van Aken
Categories Rum Food Processor Ginger Marinate Pork Chop Spice Hot Pepper Summer Grill Grill/Barbecue
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For the marinade:
- Toast the allspice berries in a dry skillet over medium heat until fragrant. Finely grind them with the cinnamon stick in a spice mill. Transfer to a food processor.
- Add all of the remaining marinade ingredients to the processor and blend until smooth.
- Season the pork chops with salt and pepper, then rub them all over with the marinade. Place on a plate, cover, and refrigerate for at least 4 hours, or, preferably, overnight.
- Prepare a medium-hot fire in a grill.
- Remove the pork from the marinade, place on the grill, and grill, turning once, for about 7 minutes on each side; the internal temperature of the chop should be 140 degrees for medium, 150 degrees for well-done. The thinner the chops, the less cooking time required.
- Serve with the chutney.
- Recommended wine: A Pinot Noir from Oregon with cherry-cola fruit, soft tannins, and low alcohol.
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