Grilled Jerk Pork Chops

4 thick pork chops or center-cut cutlets

Jerk Spice Rub
1 small red hot pepper (or more to taste - Scotch bonnet peppers are traditional), seeds removed
3 tbsp minced scallions, white part only
2 tbsp fresh ginger, peeled
1 tbsp fresh thyme or 1 1/2 tsp dried
1 1/2 tsp ground allspice
2 tbsp rice vinegar
1 1/2 tbsp packed light brown sugar
1/2 tsp freshly ground black pepper
2 tbsp olive oil

To make the spice rub add all ingredients to a food processor, blender, or mini-chopper and run until a thick paste forms.

Coat the pork with the spice rub, cover and let stand at room temperature for one and a half hours, or put in the refrigerator overnight.

Brush your grill rack with oil and grill the pork for about seven minutes on each side, turning often. Let rest for a few minutes after coming off the grill. Serve with mango or pineapple salsa.

-adapted from Spices of Life, Nina Simonds