Caribbean Jerk Pork Chops Recipe

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
Caribbean Jerk Pork Chops picture

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
TasteFeel
MethodSpeciality,
Main Ingredient, Interest Group

Ingredients

 Water3⁄4 Cup (12 tbs)
 Lemon juice1⁄3 Cup (5.33 tbs)
 Chopped onion1⁄3 Cup (5.33 tbs)
 Packed brown sugar1 Tablespoon
 Chopped green onion1 Tablespoon
 Canola oil1 Tablespoon
 Salt3⁄4 Teaspoon
 Ground allspice3⁄4 Teaspoon
 Ground cinnamon3⁄4 Teaspoon
 Ground black pepper3⁄4 Teaspoon
 Dried thyme1⁄2 Teaspoon, crushed
 Cayenne pepper/To taste1⁄4 Teaspoon
 Lean pork chops6 , 1/2 inch thick

Nutrition Facts

Serving size

Calories 230 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 1.8 g9.1%

Trans Fat 0.1 g

Cholesterol 100.1 mg

Sodium 328.7 mg13.7%

Total Carbohydrates 6 g2.1%

Dietary Fiber 1.1 g4.5%

Sugars 3.2 g

Protein 32 g64.6%

Vitamin A 4.2% Vitamin C 14.7%

Calcium 5.4% Iron 10.2%

*Based on a 2000 Calorie diet

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.
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