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Not-too-hot jerk pork

1

  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 servings
*PLUS Grilling Time: 12 minutes, Marinating Time: 60 minutes

Ingredients

  • 6 green onions

  • 2 jalapenos

  • 1/4 cup vegetable oil

  • 1/4 cup freshly squeezed lime juice, or white vinegar

  • 1/4 cup soy sauce

  • 1 tsp ground allspice

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp dried thyme leaves

  • 1/2 tsp ground nutmeg

  • 1/2 tsp cinnamon

  • 6 to 8 bone-in, centre-cut pork chops, at least 1/2-in. thick

Instructions

  • Coarsely chop onions. Remove and discard stem from peppers. Coarsely chop, including seeds. Place onions and peppers in a food processor. Add oil, lime juice, soy sauce and seasonings. Puree to a thick saucy consistency, scraping down side occasionally.

  • Place chops in a plastic bag. Pour in just enough marinade to cover. Save remaining marinade for dipping. (Marinade will keep, covered and refrigerated, up to 5 days.) Push meat into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to meat as possible. Refrigerate at least 1 hour, preferably overnight.

  • Lightly oil grill and heat barbecue to medium. Grill chops with lid closed until springy when pressed, 6 to 8 minutes per side. Serve with saved marinade for dipping. Great with Grilled Ratatouille Salad (also in the Recipe File) or a creamy rice salad.


Nutrition (per serving)

Calories 287, Protein 20.8g, Carbohydrates 6.1g, Fat 20.1g, Fibre 1g, Sodium 1368mg.

Jamaican jerk marinades are deliciously fragrant and delightfully tangy thanks to a blend of flavourful spices and freshly squeezed lime juice. While there's a mild bite from hot peppers, this is a tame version. We love it on chops, but try it with fish, ribs, beef and chicken, too.

Tip

Longer marinating tenderizes meat. If you like a lot of heat, marinate overnight and add an extra jalapeno or some hot sauce.

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