Caribbean Jerk Pork Chops

Yield: 6 servings

Ingredients

• 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 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

Instructions

1. Place all ingredients except pork in blender. Cover and blend until smooth.
2. 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 for at least 12 hours but no longer than 24 hours.
3. Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat for 8 to 11 minutes, turning frequently and brushing with reserved marinade, for medium doneness (160 degrees F) or until pork is slightly pink when cut near bone. Discard any remaining basting marinade.

Nutrition

Per serving: 183 Calories; 8g Fat (40.8% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 312mg Sodium
Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates