“I like to buy a whole pork loin then cut them into chops so that I can get the thickness just right. You can also use the marinade with pork tenderloin, baby back ribs, and chicken.” - by Ryan Nomura
Ingredients
Adjust Servings
Original recipe yields 8 pork chops
Directions
- Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
- Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
- Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
Nutrition
Amount Per Serving (8 total)
- Calories
- 323 cal
- 16%
- Fat
- 14.3 g
- 22%
- Carbs
- 11.7 g
- 4%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"Thank you for such a versitile and very delicious recipe! I had two large butterfly pork chops, so I halved all of the liquid and only used a couple of shots of beer (thanks previous reviewers). I a..." See morelso subbed several tablespoons of a prepared jerk seasoning in place of the list of jerk spices. Smelled soooo good on the grill, and I loved the light carmelization from the molasses and rum, balanced by the saltiness of the soy sauce. Will definitely use this one again!"
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