Name: Grilled Jerk Pork Chops with Jerk Compound Butter
Ingredients: 1/4 c Chopped onion; 1 ts Dried thyme; crumbled; 1 ts Sugar; 1 ts Salt; 1/2 ts Freshly-ground black pepper; 1/2 ts Cayenne; 1/2 ts Ground allspice; 1/8 ts Freshly-grated nutmeg; 1/8 ts Cinnamon; 1/2 c Softened butter; 2 Half-inch-thick rib pork chops -; (abt 4; 1 oz Ea)

Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive16	2	servings

INGREDIENTS

1/4	c	Chopped onion
1	ts	Dried thyme; crumbled
1	ts	Sugar
1	ts	Salt
1/2	ts	Freshly-ground black pepper
1/2	ts	Cayenne
1/2	ts	Ground allspice
1/8	ts	Freshly-grated nutmeg
1/8	ts	Cinnamon
1/2	c	Softened butter
2		Half-inch-thick rib pork chops -; (abt 4
1	oz	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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