Caribbean jerk pork chops
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| ⅓ | cup | Lemon juice |
| ⅓ | cup | Chopped onion |
| 1 | tablespoon | Packed brown sugar |
| 1 | tablespoon | Chopped green onions |
| 1 | tablespoon | Canola or vegetable oil |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Ground allspice |
| ¾ | teaspoon | Ground cinnamon |
| ¾ | teaspoon | Pepper |
| ½ | teaspoon | Ground thyme |
| ¼ | teaspoon | Ground cayenne |
| 6 | Lean pork loin or pork rib chops, (5/8\" thick) | |
Directions
Place all ingredients except pork in blender. Cover and blend until well blended. Reserve ½ 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.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #730 by L979@... on Aug 9, 1997