Jamaica's native herbs and spices glorify the lush island's most popular meat. I serve this with Golden Pineapple Chutney . These chops need at least 4 hours' marinating time, and if you can let them sit overnight, they'll be even better.

　　

Ingredients

Makes 6 servings

　　

For the marinade:

1/4 cup allspice berries

　　1-inch cinnamon stick

　　1 teaspoon freshly grated nutmeg

　　1 Scotch bonnet chile, stemmed, halved, and seeded

　　1/2 medium red onion, diced

　　1/2 cup finely chopped scallions (white and green parts)

　　3 cloves garlic, roughly chopped

　　3 tablespoons peeled and minced ginger

　　1 tablespoon chopped fresh thyme

　　1 tablespoon sugar

　　1 tablespoon soy sauce

　　2 tablespoons Worcestershire sauce

　　3 tablespoons fresh lime juice

　　1/4 cup dark rum

　　6 loin pork chops, about 1 1/2 inches thick

　　Kosher salt and freshly ground black pepper to taste

　　1 1/2 cups Golden Pineapple Chutney

　　

For the marinade:

Step 1

Toast the allspice berries in a dry skillet over medium heat until fragrant. Finely grind them with the cinnamon stick in a spice mill. Transfer to a food processor.

　　

Step 2

Add all of the remaining marinade ingredients to the processor and blend until smooth.

　　

Step 3

Season the pork chops with salt and pepper, then rub them all over with the marinade. Place on a plate, cover, and refrigerate for at least 4 hours, or, preferably, overnight.

　　

Step 4

Prepare a medium-hot fire in a grill.

　　

Step 5

Remove the pork from the marinade, place on the grill, and grill, turning once, for about 7 minutes on each side; the internal temperature of the chop should be 140 degrees for medium, 150 degrees for well-done. The thinner the chops, the less cooking time required.

　　

Step 6

Serve with the chutney.

　　

Step 7

Recommended wine: A Pinot Noir from Oregon with cherry-cola fruit, soft tannins, and low alcohol.

　　Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.