Posted by community member jfield:

Jerk Rubbed Pork Chops

Serves 4

Ingredients:
4 boneless pork chops
2 tbs. Jamaican Jerk seasoning*
⅓ cup soy sauce
¼ cup honey
Juice of ½ lime

Directions:
Mix together Jerk seasoning, soy sauce, honey, and lime juice in a bowl.  Place pork chops in a large container (you can use a Ziploc type bag if you wish) and cover with sauce.  Refrigerate at least three hours, turning once.  Grill on med-high heat for about 4 minutes per side, turning once (or until desired doneness).  Remember thinner chops will cook much quicker.  Serve with Caribbean inspired sides, such as black beans and rice and sautéed sweet plantains.

*May be purchased at most grocery or specialty food stores or made with a simple mix of the following:
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons ginger
2 teaspoon dried chives
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon paprika
¼ teaspoon mustard seed
¼ teaspoon fennel seed
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

chimmichurri

Posted by community member Robert:

My buddy Sergio Di Sappio owns a great restaurant in Chicago called Tango Sur. He introduced me to chimmichurri, which the Argentines use to grill everything.  Here is my recipe:

Ingredients

• 5 cups of Extra Virgin Olive Oil
• 2 cups of Apple Cider Vinegar
• 1 cup of fresh lime juice
• 10 cloves of garlic
• 1/4 pound of parsley
• 2 tablespoons of Red Pepper Flakes

Directions

Chop the garlic and the parsley.  Add the chopped magic to the Olive Oil, Apple Cider Vinegar and Lime juice mixture.  Add the Red Pepper Flakes and stir.  Here are my suggested marinating times for different things:

Fish and Shellfish 30 minutes to 1 hour

Chicken 1 to 2 hours

Pork 1 to 2 hours

Beef & Lamb 2 to 3 hours

You can grill, bake or pan fry anything with this marinade… I think it’s great.  And as my friend Jeff Dattilo would say, “Just Enjoy!”