Grilled Jamaican Jerked Pork Loin Chops

Ingredients

• 2  bay leaves 
• 12 ounce beer lager style
• 3 fluid ounces rum dark
• 2 teaspoons marjoram fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 2 tablespoons garlic minced
• 2 tablespoons ginger minced
• 1.5 teaspoons ground allspice 
• 2 teaspoons ground cinnamon 
• 1 teaspoon ground nutmeg 
• 8 servings kosher salt and cracked pepper black to taste
• 0.3 cup juice of lime 
• 0.3 cup blackstrap molasses 
• 6 ounce pork loin chops 
• 1  scotch bonnet chile pepper minced
• 0.3 cup soya sauce 

Equipment

• bowl
• grill
• kitchen thermometer

Directions

1. Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves.
2. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
3. Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
4. Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.