Jerked Pork Chops with Fresh Papaya Chutney

1. 1

   Finely crush the allspice with a mortar and pestle or in a spice grinder.

2. 2

   (You can also crush them on a work surface, using the bottom of a heavy saucepan.)

3. 3

   In a large bowl, combine the crushed allspice, scallions, garlic, chile pepper, lime juice, thyme, salt, and nutmeg.

4. 4

   Gradually stir in the oil to make a paste.

5. 5

   Add the pork chops and mix well to coat them with the paste.

6. 6

   Cover, and refrigerate for at least 4 hours or overnight.

7. 7

   Build a hot charcoal fire on one side of an outdoor grill.

8. 8

   (When they are ready, the coals will be covered with white ash.)

9. 9

   Place a 9-by 13-inch disposable aluminum foil pan on the bottom of the other side of the grill.

10. 10

    Lightly oil the grill rack and arrange the pork chops on it, directly over the aluminum pan.

11. 11

    Cover with the lid and cook, turning occasionally, until the pork chops are no longer pink at the bone when prodded with a knife, about 1 1/4 hours.

12. 12

    (Add additional charcoal to the fire if necessary to keep it alive.)

13. 13

    Meanwhile, make the papaya chutney: In a medium bowl, combine the papaya, red onion, chile pepper, garlic, lime zest and juice, and cilantro.

14. 14

    Cover and refrigerate until ready to serve, but only up to 2 hours ahead.

15. 15

    (This churney is best if the flavors are fresh and distinct, and not blended.)

16. 16

    Serve the jerked pork chops with the papaya chutney.

* Per serving · 4 servings · Values may vary.