 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup (8 fl oz) | water | 1/2 | lemon yields | lemon juice | 1/4 | small | Onions | 1/3 | tablespoon | brown sugar | 1/3 | tablespoon chopped | green onions | 1/3 | tablespoon | canola oil | 1/4 | teaspoon | allspice, ground | 1/4 | teaspoon | cinnamon | 1/4 | teaspoon | pepper, black | 1/8 | teaspoon | thyme, dry, ground | 1/8 | teaspoon | cayenne pepper | 1/4 | teaspoon | salt | 1/2 | pound | boneless center cut pork chops |
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Steps
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Sequence
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Step
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| | 1 | Place the water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, ground black pepper and cayenne pepper into a blender and puree until smooth. Pour 1/2 cup in a small bowl, cover and refrigerate, to use for basting. | | 2 | 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. | | 3 | Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat. Turn chops frequently and brush with reserved marinade. Cook until medium done (160 degrees F/71 degrees C) and slightly pink when cut near bone, about 8 to 11 minutes. |
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