Grilled Jamaican Jerk Pork Chops with Raisin-Rum Sauce and Garlic Sweet Potatoes

Courtesy of California Raisin Marketing Board 6 Servings • 20 Min. Prep Time • 1 Hr. Cook Time • 4 Hr. Marinate Time

Directions:

1. Combine pork chops and marinade in a large resealable bag. Allow to stand in refrigerator for at least 4 hr. turning once or twice.

2. Scrub potatoes and bake at 350°F for 1 hr. or until sharp knife inserted in center pierces easily. Meanwhile, heat oil in a small skillet and sauté garlic and pepper for 3-4 min. until pepper is soft.

3. When potatoes are done, cut in half and scoop pulp into a mixing bowl. Discard skins. Add sautéed garlic and pepper to bowl; mix well. Season to taste. Keep warm.

4. Remove chops, reserving marinade, and set aside. Combine rum, raisins, brown sugar and reserved marinade in a saucepan. Bring to boil over medium-high heat and reduce to 1-1/2 c. Season to taste.

5. Grill pork chops for 2-3 min. on a hot grill, turning 1/4 turn and grilling an additional 2-3 min. Turn pork chops over and repeat until done (170°F). Place a scoop of Garlic Sweet Potatoes in center of each plate. Lean a pork chop against potatoes and spoon 1/4 c. of Raisin-Rum Sauce over all.

* To reduce calories and sodium, brush chops with marinade and reduce marinade to 1/4 c. in sauce. Also reduce rum to 1/4 c. and sugar to 2 Tbsp. to make 580 calories and 430mg (18%) sodium.

* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!

Nutrition:

Calories: 740; Total Fat: 34g; Saturated Fat: 12g; Cholesterol: 80mg; Total Carbs: 57g; Fiber: 2g; Sugar: 49g; Protein: 32g; Sodium: 1160mg; Potassium: 478mg;