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Caribbean Jerk Pork Chops

Leith's picture
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot
Ingredients
  Water 3⁄4 Cup (12 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1 Tablespoon
  Chopped green onion 1 Tablespoon
  Canola oil 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Ground allspice 3⁄4 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground black pepper 3⁄4 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Cayenne pepper/To taste 1⁄4 Teaspoon
  Lean pork chops 6 , 1/2 inch thick
Directions

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.

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.

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Main Dish
Feel: 
Meaty, Rich
Method: 
Grilling
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Pork, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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