| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive16 |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped onion |
| 1 |
t |
Dried thyme, crumbled |
| 1 |
t |
Sugar |
| 1 |
t |
Salt |
| 1/2 |
t |
Freshly-ground black pepper |
| 1/2 |
t |
Cayenne |
| 1/2 |
t |
Ground allspice |
| 1/8 |
t |
Freshly-grated nutmeg |
| 1/8 |
t |
Cinnamon |
| 1/2 |
c |
Softened butter |
| 2 |
|
Half-inch-thick rib pork |
|
|
chops – abt 4 |
| 1 |
oz |
Ea), Ea |
INSTRUCTIONS
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@prodigy.net
03-29-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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