Caribbean Jerk Pork Chops

Ingredients

• 1 cup barbecue sauce city-style store-bought
• 0.3 teaspoon cinnamon 
• 0.8 teaspoon thyme dried
• 1  garlic clove thinly sliced
• 1 teaspoon ground allspice 
• 0.3 teaspoon ground ginger 
• 1  scotch bonnet peppers seeded chopped
• 20 servings salt and pepper freshly ground
• 0.3 teaspoon nutmeg freshly grated
• 1 small onion coarsely chopped
• 0.5 cup fries 
• 48 ounces pork chops 
• 1  spring onion thinly sliced
• 1 tablespoon vegetable oil plus more for brushing

Equipment

• food processor
• bowl
• whisk
• grill
• kitchen thermometer
• aluminum foil
• skewers

Directions

1. In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon.
2. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped.
3. Add the 1 tablespoon of oil and process to a smooth paste.
4. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce.
5. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
6. 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.
7. 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 140, 18 to 20 minutes.
8. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.