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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 2. Pour 1/2 cup of this mixture in a small bowl. Cover, and refrigerate, to use for basting. | 3. Place chops in shallow or plastic dish. Pour remaining marinade over pork. Cover and refrigerate at least 12 hrs., but no longer than 24 hours (I do mine overnight). | 4. Heat coals or gas grill. | 5. Remove pork from marinade, and add marinade over the top of each chop. Cover, and grill pork 4-5" on med. heat. | 6. Turn chops frequently, and brush with reserved 1/2 cup of marinade. | 7. Cook until med. done (160F/71C), and slightly pink when cut near bone, about 8-11 minutes (I do mine about 10 mins.). | 8. Take off the grill when done, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3/4	cup		0.0	0.0	0.0	0.0
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
green onion	1	tablespoon	chopped	1.62	0.3444	0.0582	0.0282
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
salt	3/4	teaspoon		-	-	-	-
allspice	3/4	teaspoon	ground	3.7478	1.0277	0.0868	0.1238
cinnamon	3/4	teaspoon	ground	-	-	-	-
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
thyme	1/2	teaspoon	crushed dried	0.40399999999999997	0.0978	0.0222	0.0067
cayenne pepper	1/4	teaspoon	ground	1.431	0.2548	0.054000000000000006	0.0777
pork chop	8		lean	6568.0253	1329.5715	214.4587	42.8192

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.