Ingredients
-
3/4
-
1/3
-
1/2
-
1
-
1
-
1
-
3/4
-
3/4
-
3/4
-
3/4
-
1/2
-
1/4
-
6
-
-
Directions
Caribbean Jerk Pork Chops,This is from a cookbook I published last year to benefit a children’s hospital. This was from a doctor that is from the Caribbean.,Love the spice combo. I agree to doubling the spice amount in the recipe however.,Delicious! Not at all spicy-hot for me, but a great harmony of the spices producing a wonderful flavor. Next time, I think I’ll just double up on the spice quantities and keep the meat portion the same. Yum!
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Steps
|
1
Done
|
Combine Water, Lemon Juice, Onion, Brown Sugar, Green Onions, Oil, Salt, Allspice, Cinnamon, Black Pepper, Thyme, and Cayenne Pepper in a Blender or Food Processor. Blend Until Smooth. Reserve 1/2 Cup For Basting. |
|
2
Done
|
Place Pork Chops in Shallow Glass Dish. Pour Remaining Marinade Over the Meat. Cover, and Refrigerate at Least 12 Hours, but No Longer Than 24 Hours. |
|
3
Done
|
Preheat Grill For Medium Heat. Place Grate 4 to 5 Inches Above Heat Source. Oil the Grill Grate. Arrange Chops on Grate, and Discard Marinade. Cover Grill, and Cook Chops For 10 Minutes, Turning Once, or to Desired Doneness. |
