Caribbean Grilled Pork and Onions
Transport your taste buds straight to the tropics with this vibrant Caribbean Grilled Pork and Onions recipe! Juicy, tender pork loin chops are marinated in a zesty blend of lime and orange juice, earthy allspice, paprika, and cumin, with a touch of sweetness from brown sugar. The addition of fresh ginger and garlic infuses every bite with bold, aromatic flavor. Grilled to perfection alongside smoky, caramelized onion rings, this dish balances savory, tangy, and slightly sweet flavors in every mouthwatering bite. Garnished with fresh parsley and scallions, it's the ultimate Caribbean-inspired meal that's perfect for summer cookouts or a cozy weeknight dinner. Pair it with classic sides like rice and beans, grilled plantains, or sautéed veggies for a deliciously satisfying feast.
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Recipe Information
Ingredients
- 4 pieces pork loin chops
- 2 large yellow onions
- 3 tablespoons lime juice
- 1 cup orange juice
- 4 cloves garlic
- 1 teaspoon fresh ginger
- 1 teaspoon ground allspice
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 stalks scallions
- 2 tablespoons fresh parsley
Instructions
Peel and mince the garlic cloves, and finely grate the fresh ginger.
In a medium-sized bowl, whisk together lime juice, orange juice, garlic, ginger, ground allspice, paprika, cumin, brown sugar, soy sauce, and olive oil to make the marinade.
Season the pork loin chops with salt and black pepper, then place them into a resealable plastic bag or shallow dish.
Pour the marinade over the pork chops, ensuring they are evenly coated. Seal the bag or cover the dish, and place in the refrigerator to marinate for at least 2 hours or overnight for best flavor.
Slice the yellow onions into thick rings and lightly brush them with olive oil. Set aside.
Preheat a grill or grill pan over medium-high heat. Remove the pork chops from the marinade, letting any excess drip off, and reserve the marinade for basting.
Place the pork chops and onion rings on the grill. Cook the pork for approximately 6-8 minutes per side, or until the internal temperature reaches 145°F (63°C).
Grill the onion rings alongside the pork, turning occasionally, until they are tender and have charred grill marks, about 8-10 minutes.
While grilling, baste the pork with the reserved marinade during the first half of the cooking time. Discard any remaining marinade after basting.
Remove the pork and onions from the grill and let the meat rest for 5 minutes.
Finely chop the scallions and parsley, and sprinkle them over the grilled pork and onions before serving.
Serve hot with your choice of side dishes, such as rice and beans, grilled vegetables, or plantains.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 44.8 g | ||
| Protein | 210.9 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4896 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
