| 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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