Linda's Caribbean Jerk Pork Chops

• 34 cup water
• 13 cup lemon juice
• 13 cup onion, chopped
• 1 tablespoon brown sugar, packed
• 1 tablespoon green onion, chopped
• 1 tablespoon canola oil
• 34 teaspoon salt
• 34 teaspoon ground allspice
• 34 teaspoon ground cinnamon
• 34 teaspoon ground black pepper
• 12 teaspoon dried thyme, crushed
• 14 teaspoon ground cayenne pepper
• 8 lean pork chops, 1/2-inch thick

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.
3. Cover, and refrigerate, to use for basting.
4. Place chops in shallow or plastic dish.
5. Pour remaining marinade over pork.
6. Cover and refrigerate at least 12 hrs., but no longer than 24 hours (I do mine overnight).
7. Heat coals or gas grill.
8. Remove pork from marinade, and add marinade over the top of each chop.
9. Cover, and grill pork 4-5" on med.
10. heat.
11. Turn chops frequently, and brush with reserved 1/2 cup of marinade.
12. Cook until med.
13. done (160F/71C), and slightly pink when cut near bone, about 8-11 minutes (I do mine about 10 mins.
14. ).
15. Take off the grill when done, and serve.

water, lemon juice, onion, brown sugar, green onion, canola oil, salt, ground allspice, ground cinnamon, ground black pepper, thyme, ground cayenne pepper, pork chops

Taken from www.food.com/recipe/lindas-caribbean-jerk-pork-chops-184148 (may not work)