Spicy Jerk Pork Chops

Add some heat to tonight's pork chop dinner. This recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs. 

Serves 4

2 Tbs. extra-virgin olive oil; more for the pan
4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)
Kosher salt and freshly ground black pepper
4 medium scallions (white and green parts), coarsely chopped
2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)
2 small limes, 1 juiced and 1 cut into 8 wedges
2 large cloves garlic, coarsely chopped
2 Tbs. coarsely chopped fresh ginger
1 Tbs. coarsely chopped fresh thyme
3/4 tsp. ground allspice
1/8 tsp. ground cinnamon

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Position an oven rack about 4 inches from the broiler and heat the broiler to high. Lightly oil a broiler pan or a rack set over a large rimmed baking sheet.Season the pork all over with 1 tsp. salt and 3/4 tsp. pepper. In a food processor, purée the oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, cinnamon, and 1 tsp. salt. Coat the chops on all sides with the mixture and set on the broiler pan or rack. Broil until the pork begins to brown, about 7 minutes. Flip and cook until browned, the meat is firm to the touch, and an instantread thermometer inserted close to (but not touching) the bone registers 145°F, about 7 minutes more. Serve with the lime wedges.

Serving Suggestions

Serve with a cabbage slaw and Jamaican Rice & Peas.

nutrition information (per serving):
Calories (kcal): 650; Fat (g): 41; Fat Calories (kcal): 370; Saturated Fat (g): 14; Protein (g): 62; Monounsaturated Fat (g): 21; Carbohydrates (g): 5; Polyunsaturated Fat (g): 3.5; Sodium (mg): 670; Cholesterol (mg): 165; Fiber (g): 1;