2 Tbs. extra-virgin olive oil; more for
the pan
4 bone-in center-cut pork chops
(¾ inch thick, about 2½ lb. total)
Kosher salt and freshly ground
black pepper
4 medium scallions (white and green
parts), coarsely chopped
2 small Scotch bonnet chiles,
seeded and coarsely chopped
(see sidebar at right)
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
¾ tsp. ground allspice
18 tsp. ground cinnamon
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 ¾ 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 instant-read thermometer
inserted close to (but not touching) the
bone registers 145°F, about 7 minutes
more. Serve with the lime wedges.spicy jerk pork chops
This recipe is based on the Jamaican seasoning known as jerk, made
of Scotch bonnet chiles, ground spices, garlic, and herbs. Serve with a
cabbage slaw and buttered white rice. Serves 4 fiery chiles
A Scotch bonnet chile
looks very much like a
habanero, which is sold
in most supermarkets
and which is a fine
substitute. With either
chile, use care when
handling them: Wear
gloves, remove the
seeds and veins, and
consider using less to
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