I have really enjoyed the February Issue of Fine Cooking Magazine. I try to curb my magazine addiction by telling myself I can not buy a magazine unless I can find at least four recipes I would like to cook in the index section. Too many times I have purchased a cooking magazine just for its pretty cover only to find there really isn't anything in it I want to cook. I am also being more cautious as most magazines print all their recipes online now. As of late Fine Cooking had not been posting most of their recipes online, so when I browsed through this issue and immediately saw several recipes I would like to try including three with pork (I am pork challenged) I decided to go for it. These pork chops were really good. I have been trying to find a really good and simple recipe for jerk seasoning. I love the fresh flavor these pork chops had. I would use this same recipe with chicken as well. I bet it would be great. This will probably being our first choice when looking for jerk seasoning in the future.
Spicy Jerk Pork Chops
from Fine Cooking
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
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.