Caribbean Jerk Pork Chops

Title:
Caribbean Jerk Pork Chops

Yield:
6 Servings

Categories:
Barbeque,
Pork




Ingredients:





   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.


 


 Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #730 by


 L979@aol.com on Aug 9, 1997