| 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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