Linda's Caribbean Jerk Pork Chops
Source of Recipe
Linda
List of Ingredients
3/4 c. water
1/3 c. lemon juice
1/3 c. onion, chopped
1 T. brown sugar, packed
1 T. green onion, chopped
1 T. canola oil
3/4 tsp. salt
3/4 tsp. ground allspice
3/4 tsp. ground cinnamon
3/4 tsp. ground black pepper
1/2 tsp. dried thyme, crushed
1/4 tsp. ground cayenne pepper
8 lean pork chops, 1/2" thick
Recipe
Place the water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, ground black pepper, and cayenne pepper into a blender, and puree until smooth.
Pour 1/2 c. of this mixture in a small bowl. Cover, and refrigerate, to use for basting.
Place chops in shallow or plastic dish. Pour remaining marinade over pork. Cover and refrigerate at least 12 hrs., but no longer than 24 hrs. (I do mine overnight).
Heat coals or gas grill.
Remove pork from marinade, and add marinade over the top of each chop. Cover and grill pork 4-5" on med. heat.
Turn chops frequently, and brush with reserved 1/2 c. of marinade.
Cook until med. done (160 degrees F/71 degrees C), and slightly pink when cut near bone, about 8-11 mins. (I do mine about 10 mins.)
Take off the grill when done, and serve.
Makes 8 servings
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