Recipes Caribbean Jerk Pork Chops 5.0 (1,830) Add your rating & review By Food & Wine Editors Updated on January 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Marcus Nilsson Active Time: 20 mins Total Time: 1 hrs 15 mins Yield: 4 Ingredients 1 habanero chile, seeded and chopped 1 small onion, coarsely chopped 1 scallion, thinly sliced 1 garlic clove, thinly sliced 1 teaspoon ground allspice 3/4 teaspoon dried thyme 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cinnamon Kosher salt and freshly ground pepper 1 tablespoon vegetable oil, plus more for brushing 1 cup store-bought Kansas City–style barbecue sauce 4 pork rib chops (12 ounces each) 1/2 cup hickory, pecan or oak chips Directions In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side. Suggested Pairing Beer Pale ale: Deschutes Mirror Pond. Wine Bold, juicy Nero d'Avola. Rate it Print