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1
Finely crush the allspice with a mortar and pestle or in a spice grinder.
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2
(You can also crush them on a work surface, using the bottom of a heavy saucepan.)
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3
In a large bowl, combine the crushed allspice, scallions, garlic, chile pepper, lime juice, thyme, salt, and nutmeg.
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4
Gradually stir in the oil to make a paste.
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5
Add the pork chops and mix well to coat them with the paste.
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6
Cover, and refrigerate for at least 4 hours or overnight.
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7
Build a hot charcoal fire on one side of an outdoor grill.
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8
(When they are ready, the coals will be covered with white ash.)
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9
Place a 9-by 13-inch disposable aluminum foil pan on the bottom of the other side of the grill.
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10
Lightly oil the grill rack and arrange the pork chops on it, directly over the aluminum pan.
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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.
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12
(Add additional charcoal to the fire if necessary to keep it alive.)
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13
Meanwhile, make the papaya chutney: In a medium bowl, combine the papaya, red onion, chile pepper, garlic, lime zest and juice, and cilantro.
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14
Cover and refrigerate until ready to serve, but only up to 2 hours ahead.
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15
(This churney is best if the flavors are fresh and distinct, and not blended.)
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16
Serve the jerked pork chops with the papaya chutney.
