Caribbean Jerk Pork Chops
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
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 degrees F) or until pork is slightly pink
when cut near bone.
Discard any remaining basting marinade.
Yield: 6 servings.
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
This entry was posted
on Wednesday, October 24th, 2007 at 7:59 pm and is filed under Caribbean.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Caribbean Jerk Pork Chops
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
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 degrees F) or until pork is slightly pink
when cut near bone.
Discard any remaining basting marinade.
Yield: 6 servings.
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
This entry was posted
on Wednesday, October 24th, 2007 at 7:56 pm and is filed under Caribbean.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.