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Caribbean Jerk Pork Chops

3/4 cup Water
1/3 cup Lemon juice
1/3 cup Chopped onion
1 tablespoon Packed brown sugar
1 tablespoon Chopped green onions
1 tablespoon Canola or vegetable oil
3/4 teaspoon Salt
3/4 teaspoon Ground allspice
3/4 teaspoon Ground cinnamon
3/4 teaspoon Pepper
1/2 teaspoon Ground thyme
1/4 teaspoon Ground cayenne
6 Lean pork loin or pork rib chops, (5/8" thick)

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. Makes 6 servings.

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