Caribbean Jerk Pork Chops

• 1 habanero chile, seeded and chopped
• 1 small onion, coarsely chopped
• 1 scallion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 teaspoon ground allspice
• 3/4 teaspoon dried thyme
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• Kosher salt and freshly ground pepper
• 1 tablespoon vegetable oil, plus more for brushing
• 1 cup store-bought Kansas City-style barbecue sauce
• 4 pork rib chops (12 ounces each)
• 1/2 cup hickory, pecan or oak chips

1. In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.
2. 2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
3. 3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.
4. 4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140u0b0, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

chile, onion, scallion, garlic, ground allspice, thyme, ground ginger, freshly grated nutmeg, cinnamon, kosher salt, vegetable oil, storebought kansas, pork, hickory

Taken from www.epicurious.com/recipes/member/views/caribbean-jerk-pork-chops-51162351 (may not work)