6 Canadian centre-cut pork chops, boneless, about 1-inch (2.5 cm) thick
1 ½ tsp (7 mL) ground allspice
½ tsp (2 mL) salt
1 tsp (5 mL) each: dried thyme, ground coriander, cinnamon, nutmeg, garlic powder
¼ tsp (1 mL) cayenne pepper
2 tbsp (25 mL) vegetable oil
1. Trim off any visible fat from pork chops. In a small bowl, combine all seasonings and oil; mix to blend. Spread paste mixture on both sides of each chop. Place chops in a sealable plastic bag or baking dish. Seal and chill for 3 hours or overnight in refrigerator.
2. In the Oven: place chops on rack in broiler pan; broil 5 to 6 inches (13-15 cm) from heat for 6 - 7 minutes per side, until browned and internal temperature is 160°F (71°C).
On the BBQ: preheat barbecue on high; reduce heat to medium. Grill chops for 5-6 minutes per side, until browned and internal temperature is 160°F (70°C).
3. Serve with colourful orange squash or sweet potatoes, and fresh green beans.
*Recipe adapted from National Pork Board. Image courtesy of National Pork Board.