Caribbean Jerk Pork Chops

Method4 steps · about 12 hr 25 min

1. 1

   Step 1: Combine water (¾ cup), lemon juice (⅓ cup), onion (⅓ cup), brown sugar, green onions (1 tablespoon), oil (1 tablespoon), salt (¾ teaspoon), allspice (¾ teaspoon), cinnamon (¾ teaspoon), black pepper (¾ teaspoon), thyme, and cayenne pepper (¼ teaspoon) in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.

   Uses ¾ cup water · ⅓ cup lemon juice · ⅓ cup chopped onion · 1 tablespoon packed brown sugar · 1 tablespoon chopped green onion · 1 tablespoon canola oil · ¾ teaspoon salt · ¾ teaspoon ground allspice

2. 2

   Step 2: Place pork chops (6) in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.

   Uses 6 lean pork chops, 1/2 inch thick · Marinade remaining after clean half-cup reserve

3. 3

   Step 3: Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.

4. 4

   Step 4: Lightly oil the grill grate. Remove the chops from their marinade and discard that used marinade. Grill the chops covered over medium heat for about 10 minutes, turning once and basting with the clean 1/2 cup reserved marinade. Cook until the center reaches 145°F (63°C) on a food thermometer, then let rest for at least 3 minutes before serving.

   Grill pork chops · 10 minUses Cooking oil as needed to lightly oil the grill grate · Marinated pork chops · 1/2 cup marinade reserved before touching raw pork