Recipe - Grilled Jalapeno Polenta With Sweet And Sour Chutney

One fourth cup Chopped onion
1 teaspoon Dried thyme; crumbled
1 teaspoon Sugar
1 teaspoon Salt
One half teaspoon Freshlyground black pepper
One half teaspoon Cayenne
One half teaspoon Ground allspice
1/8 teaspoon Freshlygrated nutmeg
1/8 teaspoon Cinnamon
One half cup Softened butter
2 Halfinchthick rib pork
chops ; (abt 4
1 ounce Ea)

Prepare the grill or heat grill pan. Mince and mash onion to a coarse paste
with thyme, sugar, salt, and spices. Reserve two tablespoons of the paste.
In a medium bowl, stir softened butter with a spoon. Gradually stir in the
reserved jerk paste, 1 teaspoon at a time until desired flavor is achieved.
This can be stored in an airtight container or rolled into a log and
wrapped in wax paper and placed in the refrigerator. Pat pork chops dry and
rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches
over glowing coals 4 minutes on each side, or until just cooked through.
Or, if using a grill pan, grill over moderatelyhigh heat. Serve
immediately with a pat of flavored butter on top. This recipe yields 2