Caribbean Jerk Pork Chops
CARIBBEAN JERK PORK CHOPS
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|1/3 c||lemon juice|
|1/3 c||onion, chopped|
|1 Tbsp||brown sugar, firmly packed|
|1 Tbsp||green onion, finely chopped|
|1 Tbsp||canola oil|
|3/4 tsp||ground allspice|
|3/4 tsp||ground cinnamon|
|1/2 tsp||ground cayenne|
|6||pork loin chops, lean and 5/8" thick|
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Place all ingredients except pork in blender.
Cover and blend until well blended.
Reserve 1/2 cup of the marinade; cover and refrigerate for basting.
Trim excess fat from pork.
Place pork in shallow glass or plastic dish.
Pour remaining marinade over pork.
Cover 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 8-11 minutes, turning frequently and brushing with reserved marinade, until medium doneness (160) and slightly pink when cut near bone.
Discard any remaining basting marinade.
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