Jamaican Jerk Pork Chops

4 boneless loin chops, cut 1-inch thick
Vegetable spray
4 teaspoons Jamaican Jerk seasoning

Spray each chop with vegetable spray on both sides. Rub 1 teaspoon of Jerk seasoning over all surfaces of each chop.

Place chops in a 1-gallon self-sealing bag and pound with a meat mallet until 1/2 inch thick. Pound in a circular motion, flipping the bag over several times. Trim off any fat or ragged edges. Place chops in a baking dish.

Bake, uncovered, at 350°F for 20-25 minutes, turning once. Makes 4 servings.

Jamaican Jerk Seasoning:
1 tablespoon onion flakes
1 tablespoon onion powder
2 tablespoons ground thyme
1 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 teaspoons dried chives

Combine Jerk seasoning ingredients in a small bowl. Mix well to blend flavors. Store unused seasoning in a tightly sealed glass jar. Flavors will last several weeks. Make 5 tablespoons.

Source: North Carolina Pork Council