Caribbean Jerk Pork Chops Recipe
Servings: 6
Ingredients
- 1/4 c. water
- 1/3 c. lemon juice
- 1/3 c. minced onion
- 1 Tbsp. packed brown sugar
- 1 Tbsp. minced green onion
- 1 Tbsp. canola or possibly vegetable oil
- 3/4 tsp salt
- 3/4 tsp grnd allspice
- 3/4 tsp grnd cinnamon
- 3/4 tsp pepper
- 1/2 tsp grnd thyme
- 1/4 tsp grnd red pepper (cayenne)
- 2 1/4 lb lean pork loin or possibly rib chops (6 chops) - about 5/8 inch thick
Directions
- Place all ingredients except pork in blender. Cover and blend till smooth.
- Reserve 1/2 c. of the marinade; cover and chill for basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or possibly heavy-duty resealable plastic bag. Pour remaining marinade over pork. Cover dish or possibly seal bag and chill at least 12 hrs but no longer than 24 hrs.
- Heat coals or possibly gas grill. Remove pork from marinade; throw away marinade. Cover and grill pork 4 to 5 inches from medium heat 8 to 11 min, turning frequently and brushing with reserved marinade, for medium doneness (160 )
- or possibly till pork is slightly pink when cut near bone. Throw away any remaining basting marinade.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 393 | |
| Calories from Fat 291 | 74% |
| Total Fat 32.34g | 40% |
| Saturated Fat 10.58g | 42% |
| Trans Fat 0.01g | |
| Cholesterol 89mg | 30% |
| Sodium 360mg | 15% |
| Potassium 392mg | 11% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.92g | 2% |
| Protein 19.88g | 32% |
