Using a mortar and pestle, grind the allspice and black peppercorns.
Transfer the spices along with the Scotch bonnet peppers, scallions, shallot, ginger, garlic, brown sugar, thyme leaves, lime zest and juice, canola oil, nutmeg and salt to a food processor. Blend or process until smooth.
Place the pork chops in to a large resealable bag and pour the marinade all over the chops using your hands (make sure to wear gloves), then refrigerate the pork for 24 hours.
When ready to cook, remove the pork from the refrigerator, transfer to a plate, and let sit at room temperature for 1 hour before cooking.
Meanwhile, prepare the grill for direct grilling set to 350°F.
Grill the pork chops for 5-7 minutes per side until you see a good char form and the internal temperature measures 140°F.
Remove the pork chops and let them rest while the carryover cooking brings the temperature up to the USDA recommended 145°F.
Serve with the black bean and mango salad.