Recipe for cooking caribbean jerk pork chops

Recipes from the Caribbean :: Caribbean Main Dish Meats

1/4 c. water
1/3 c. lemon juice
1/3 c. chopped onion
1 Tbsp. packed brown sugar
1 Tbsp. chopped green onion
1 Tbsp. canola (or other vegetable) oil
3/4 tsp. salt
3/4 tsp. ground allspice
3/4 tsp. ground cinnamon
3/4 tsp. pepper
1/2 tsp. ground thyme
1/4 tsp. ground red pepper (cayenne)
2 1/4 lbs. lean pork loin or rib chops
      (6 chops) - about 5/8 in. thick

Place all ingredients except pork in blender. Cover and blend until smooth.

Reserve 1/2 c. 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 charcoal or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 in. from med. heat 8 to 11 mins., turning frequently and brushing with reserved marinade, for med. doneness (160 degrees fahrenheit) 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