Spicy Grilled Jerk Pork Chops

• 6 bone-in pork chops, about 3/4-inch thick
• 1 large onion, coarsely chopped
• 12-16 scallions white and some green parts coarsely chopped
• 10 garlic cloves, coarsely chopped
• 3 Scotch bonnet chiles (or habaneros), seeds and veins removed and coarsely chopped
• 1/4 cup ground allspice
• 3 tablespoons salt
• 1 tablespoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground dried thyme
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup white vinegar

1. Place the onion, scallions, garlic and chiles in the bowl of a large food processor fitted with the metal blade.
2. Top with the allspice, salt, paprika, cinnamon, nutmeg and thyme.
3. Pour in the soy sauce, vegetable oil, vinegar and 1/4 cup water.
4. Pulse to break everything down and then process for about 30 seconds, until all the big chunks are gone.
5. Put the jerk paste in a big nonreactive bowl.
6. One at a time, dredge the pork chops in the paste, leaving them in the bowl when fully covered.
7. Cover the bowl and refrigerate for at least 1 hour and up to 8 hours.
8. Prepare an outdoor grill to cook direct over medium heat.
9. Using cooking gloves to handle the pork, pull each chop out of the paste and place it directly on the grill grate, keeping as much paste on the chop as possible.
10. Discard the remaining paste.
11. Cook for 4 to 5 minutes per side, until the chops are golden brown and have reached an internal temperature of 150F.
12. Transfer them to a platter and tent loosely with aluminum foil.
13. Let them rest for 5 minutes before serving.

pork chops, onion, scallions, garlic, scotch, ground allspice, salt, paprika, ground cinnamon, ground nutmeg, ground dried thyme, soy sauce, vegetable oil, white vinegar

Taken from www.foodrepublic.com/recipes/spicy-grilled-jerk-pork-chops-recipe/ (may not work)