Double-cut pork rib chops, those with two ribs, cook up crusty and extra succulent. Be sure the chine, or backbone, is removed so the chops can be cut in half easily.If you'd like a sauce for your pork chops, Herb Wilson recommends making twice as much of the tamarind vinaigrette from the
1 teaspoon allspice berries
1 teaspoon black peppercorns
One 1-inch piece of cinnamon stick
1/2 teaspoon freshly grated nutmeg
1/2 cup finely chopped scallions
3 tablespoons soy sauce
2 tablespoons chopped fresh ginger
1 Scotch bonnet chile, seeded and minced
2 tablespoons chopped garlic
2 teaspoon fresh thyme leaves
2 teaspoons sugar
1 teaspoon kosher salt
Four 1-pound double-cut pork rib chops, about 4 inches thick
2 teaspoons vegetable oil
How to Make It
In a spice grinder of coffee mill, grind the allspice, peppercorns, cinnamon and nutmeg to a powder. In a food processor, combine the scallions, soy sauce, ginger, chile, garlic, thyme, sugar and salt and process to a coarse paste. Add the spices and process to combine.
In a large shallow baking dish, coat the pork chops with the marinade and let stand at room temperature for 1 1/2 to 2 hours.
Light a charcoal grill or preheat the oven to 500°. Scrape some of the marinade from the pork chops, leaving a light layer, and rub the chops with the oil. Grill over a medium-low fire until browned outside and lightly pink and juicy in the center, 25 to 30 minutes. Alternatively, set the chops on a baking sheet, fat side up, and roast in the top third of the oven for about 20 minutes. Let the chops rest for 10 minutes. Cut down between the ribs of each double chop, then serve 1 chop per person.
The chops can be refrigerated overnight. Let return to room temperature before grilling.
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