This recipe for Caribbean pork chops is sweet and spicy with a little kick from the vinegar, it will have you wanting more. What a great dish for a Saturday on the patio.
6 10 ounce bone-in pork chops
1 cup brown sugar
1/4 cup cider vinegar
1 whole Habanero chili seeded and chopped
3 whole scallions sliced
5 whole allspice berries
1/4 cup lime juice
3 cloves garlic chopped
salt and pepper to taste
1. In a pot over medium heat combine the brown sugar, cider vinegar, habanero chili, scallion, garlic, lime juice and allspice. Cook this until it forms a thick paste. about 20 minutes. Allow to cool before use.
2. Place the pork chops on a foil pan and spread about 2 tablespoons of the paste over each pork chop on both sides.
3. Place the pan on your preheated grill and cook over medium heat for about 30 minutes (more or less depending on the thickness of the chop)
4. Remove the chops when done and allow to rest for 5 minutes before serving.
Chef’s Notes: Be careful handling the Habanero. Wash your hands immediately after handling and do not touch your eyes.