Caribbean Jerk Pork Chops 3/4 c Water
1/3 c Lemon juice
1/3 c Chopped onion
1 tb Packed brown sugar
1 tb Chopped green onions
1 tb Canola or vegetable oil
3/4 ts Salt
3/4 ts Ground allspice
3/4 ts Ground cinnamon
3/4 ts Pepper
1/2 ts Ground thyme
1/4 ts Ground cayenne
6 Lean pork loin or pork rib chops, (5/8" thick)
Place all ingredients except pork in blender. Cover and blend until
well blended. Reserve 1/2 cup of the marinade; cover and refrigerate
for basting.
Trim excess fat from pork. Place pork in shallow glass or plastic
dish. Pour remaining marinade over pork. Cover and refrigerate at
least 12 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork from marinade; discard marinade.
Cover and grill pork 4 to 5 inches from medium heat 8-11 minutes,
turning frequently and brushing with reserved marinade, until medium
doneness (160) and slightly pink when cut near bone. Discard any
remaining basting marinade. Makes 6 servings. Caribbean Jerk Pork Chops printer friendly version located here.
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