Caribbean Jerk Pork Chops
Place all ingredients except pork in blender. Cover and blend until
smooth. Reserve 1/2 cup of the marinade; cover and refrigerate for
basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or
heavy-duty resealable plastic bag. Pour remaining marinade over pork.
Cover dish or seal bag 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 to 11 minutes,
turning frequently and brushing with reserved marinade, for medium
doneness (160?) or until pork is slightly pink when cut near bone. Discard
any remaining basting marinade.
1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon canola or vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 1/4 pounds lean pork loin or rib chops (6 chops) -- about 5/8 inch thick