2 large scallions, chopped
3 cloves garlic, chopped
2 tbsp. vegetable oil
2 tbsp. lemon juice
2 tsp. Honey
1 tsp. Ground allspice
1 tsp. Dried thyme
1 tsp. Salt
1/2 tsp. Black pepper
1/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. hot sauce
4 bone in loin pork chops (8 oz. each), 1 inch thick

In small bowl, mix together scallions, garlic, oil, lemon juice, honey, allspice, thyme, salt, pepper, cinnamon, nutmeg and hot sauce for jerk seasoning. Place pork chops in large glass dish. Rub jerk seasoning over both sides. Cover and refrigerate for 2 hours. Heat oven to 400°F. Heat grill pan over high heat. Place chops on grill pan; cook 2 minutes per side. Place chops in baking dish.

Bake in 400°F oven for 18 to 20 minutes depending on thickness, or until internal temperature registers 155°F. Let meat rest 10 minutes. Serve with buttered red skinned potatoes, string beans and carrots.