Title: Grilled Jerk Pork Chops with Jerk Compound Butter
Categories: Cklive16
Yield: 2 servings

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)

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.