Jerk Pork Chops

Name: Jerk Pork Chops
Total time: 745
Yield: 6
Ingredients: 0.75 cup water; 0.33333298563957 cup lemon juice; 0.33333298563957 cup chopped onion; 1 tablespoon packed brown sugar; 1 tablespoon chopped green onion; 1 tablespoon canola oil; 0.75 teaspoon salt; 0.75 teaspoon ground allspice; 0.75 teaspoon ground cinnamon; 0.75 teaspoon ground black pepper; 0.5 teaspoon dried thyme, crushed; 0.25 teaspoon cayenne pepper, or to taste; 6 lean pork chops, 1/2 inch thick

Recipe by Marvin from allrecipes.com

Dinner 12 Hr. 25 Mins.

Ingredients

6 servings

•

0.75 cup water
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0.33333298563957 cup lemon juice
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0.33333298563957 cup chopped onion
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1 tablespoon packed brown sugar
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1 tablespoon chopped green onion
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1 tablespoon canola oil
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0.75 teaspoon salt

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0.75 teaspoon ground allspice
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0.75 teaspoon ground cinnamon
•

0.75 teaspoon ground black pepper
•

0.5 teaspoon dried thyme, crushed
•

0.25 teaspoon cayenne pepper, or to taste
•

6 lean pork chops, 1/2 inch thick

Instructions

Blend water, lemon juice, onion, brown sugar, green onion, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor until smooth. Reserve 1/2 cup for basting.
Place pork chops into a shallow glass dish. Pour remaining marinade over chops, then cover and refrigerate for at least 12 hours, but no longer than 24 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate. Place the grate 4 to 5 inches above the heat source.
Remove pork chops from marinade and shake off excess. Discard remaining marinade.
Arrange chops on the preheated grill, cover, and cook until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).