Let me be honest here, I am not a fan of jerk anything….it is far too spicy/hot for me but for the millions that do – this is just for you.

 

• 1 large onion, chopped coarsely
• 14 scallions, white parts, coarsely chopped, green part from one scallion
• 9 garlic cloves, coarsely chopped
• 3 habaneros chilies, seeds and veins removed (wear gloves when handling)
• 1/4 cup ground allspice
• 2 1/2 tbsp. salt
• 1 tbsp. smoked paprika (Hungarian is best)
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground dried thyme
• 1/4 cup soy sauce
• 1/4 Crisco oil
• 1/4 cup white vinegar
• 1/4 cup water
• 6 bone-in pork chops, 3/4 to 1 inch thick

Place the onion, scallions, garlic and chilies in a bowl of a food processor fitted with a metal blade. Top with the allspice, salt, paprika, cinnamon, nutmeg and thyme.

Pour in the soy sauce, oil, vinegar and 1/4 cup water. Pulse to break everything up,  then process for about 30 seconds and all the big chunks are gone. Put the paste in a glass or plastic bowl (something that won’t react to this mixture).

Put one pork chop at a time into the paste making sure to completely cover; leave them in the bowl when fully covered. Cover the bowl and refrigerate for up to 8 hours (OMG!!)

Set the BBQ to 400 degrees. Use gloves to handle the chops, pull the chops out, one at a time, and place on the grill, keeping as much of the paste on as possible.

Discard any remaining paste. Cook for about 4 1/2 – 5 minutes each side until they are golden brown and have an internal temperature of 150 degrees.

Transfer to a platter and tent loosely with foil. Rest for 5 minutes.

 

God Bless your lips. I suppose you serve this with a fire hydrant and a glass of Tequila.