Instructions: 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 moderately-high heat. Serve immediately with a pat of flavored butter on top.

This recipe yields 2 servings.

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