4bone-in pork loin or rib chops,about ¾-inch thick
lime wedges,for serving
Instructions
In a food processor combine chopped peppers, green onions, garlic, lime juice, brown sugar, dried thyme, olive oil, white vinegar, soy sauce, ginger, allspice, nutmeg, and salt.
Process until smooth.
Remove half of the sauce and put in a container; refrigerate.
Put the pork chops in a large resealable bag.
Add the remaining sauce to the pork chops; seal the bag and massage the sauce all around the pork chops.
Refrigerate for 2 hours. You can marinade them for up to 8 hours.
When ready to cook, remove pork chops from the fridge and let sit on counter while the grill preheats.
Preheat an outdoor grill to 400˚F; about medium to medium-high heat.
Rub the grill grates with oil.
Remove pork chops from marinade; discard marinade.
Grill the pork chops, covered, for 7 to 10 minutes per side, or until internal temperature reaches 145˚F. Check the internal temperature and DO NOT overcook. Use an instant read meat thermometer to check for doneness. Thicker pork chops will need longer to cook through.
Remove pork chops from grill and let stand for about 5 to 7 minutes.
Serve pork chops with the reserved sauce and lime wedges.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.