Caribbean Jerk Pork Chops
Yield
servingsPrep
20 minCook
Ready
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
|
|
| ⅓ | cup |
lemon juice
|
|
| ⅓ | cup |
onions
chopped |
|
| 1 | tablespoon |
brown sugar
packed |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
canola oil
or vegetable oil |
|
| ¾ | teaspoon |
salt
|
|
| ¾ | teaspoon |
allspice
ground |
|
| ¾ | teaspoon |
cinnamon
ground |
|
| ¾ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
ground |
*
|
| ¼ | teaspoon |
cayenne pepper
ground |
|
| 6 | each |
pork loin chops
lean, 5/8 inches thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
|
|
| 79 | ml |
lemon juice
|
|
| 79 | ml |
onions
chopped |
|
| 15 | ml |
brown sugar
packed |
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
canola oil
or vegetable oil |
|
| 3.8 | ml |
salt
|
|
| 3.8 | ml |
allspice
ground |
|
| 3.8 | ml |
cinnamon
ground |
|
| 3.8 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
ground |
*
|
| 1.3 | ml |
cayenne pepper
ground |
|
| 6 | each |
pork loin chops
lean, 5/8 inches 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 to 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.
