By request of Sybil.
Jerked Pork Chops
1/2 c. whole allspice berries HEAPING (so they're falling off)
1/2 c. firmly packed brown sugar
6-8 garlic cloves
2-inch piece fresh ginger, chopped
4-6 Habanero
peppers1 Tbsp. ground thyme or 2 Tbsp. leaves
2 bunches scallions
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp.
pepper2 Tbsp. soy sauce
1 ripe mango
Blend in food processor or blender till smooth. Spread over both sides of pork chops and marinade in the refrigerator for 2 days. Grill.
Notes:
The original recipe called for a level 1/2 c. ground allspice and I modified it by increasing the allspice and using it whole, and by adding the ginger and mango.
This is enough marinade for 8 butterflied pork chops if you slather it on, but it would do more if you spread it out a bit more. It goes farther with regular bone-in pork chops.
Last year I left all the
seeds in the habaneros because the mango diluted the heat a bit too much for my taste. Still, some people may want to try it that way (or even use the lower amount of
peppers) as some of us had to stop and take a breather halfway through our second pork chop it was so hot.
Some people recommend scraping the marinade off before grilling, but I would never think of such a thing!
This has become a yearly tradition and the consensus is that this is the best dish I make. Wolfgang Puck's brined turkey with pan gravy coming in second.
