Jerk Pork Chops
Ingredients
- 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
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground black pepper
- ½ teaspoon dried thyme, crushed
- ¼ teaspoon cayenne pepper, or to taste
- 6 (1/2-inch-thick) lean pork chops
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Instructions
- Blend water, lemon juice, onion, brown sugar, green onion, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor until smooth. Reserve 1/2 cup for basting.
- Place pork chops into a shallow glass dish. Pour remaining marinade over chops, then cover and refrigerate for at least 12 hours, but no longer than 24 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Place the grate 4 to 5 inches above the heat source.
- Remove pork chops from marinade and shake off excess. Discard remaining marinade.
- Arrange chops on the preheated grill, cover, and cook until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Source
Original recipe: View Original