Thursday Taste ~ Pork...The other white meat?

Pork, hmm, what to say about it? I don't care for it. I find that I don't buy food at the grocery store that I really don't want to eat and with the exception of bacon I don't buy or cook pork. I try not to shelter my kids when it comes to food specially since my 3 year old loves ham, but for some reason pork takes a back burner to the only white meat in my life, chicken or turkey. So for today's Thursday Taste I will be highlighting a pork recipe that I am trying out for my husband and 3 year old. I had went out of my box and bought some boneless pork chops on sale at the market and froze individually, so when I feel like making my husband and kids something out of the norm I can just take one or 2 out and cook them. This recipe is an inspiration from our honeymoon in Jamaica, and it is a weight watchers recipe that is only 4 points plus!!

GRILLED JERK-SEASONED PORK CHOPS

1/3 cup lightly packed cilantro leaves

2 scallions

2 tsp chopped peeled fresh ginger

1 garlic clove, chopped

2 tsp canola oil (I will use olive oil)

1/2 tsp dried thyme

1/4 tsp salt

Pinch ground allspice

Pinch cayenne

4 center-cut boneless pork loin chops, trimmed

1. Combine all ingredients expect pork chops in food processor; pulse until mixture forms a paste.

2. Place pork chops in shallow glass dish; add cilantro mixture and turn to coat. Cover and refrigerate at least 30 min or up to 2 hours.

3. Spray large ridged grill pan with nonstick spray and set over med heat. Place pork in pan and cook until 145 degrees about 2 min on each side.

FYI: While the pork chops marinate, grill some quick cooking veggies to serve with the meal. Spray a grill pan with cooking spray and grill any combo of thinly sliced bell peppers, zucchini, yellow squash, or red onion, turning occasionally, until crip and tender, 6-8 min. Toss the veggies with lime juice, cilantro and a sprinkle of salt.

Serves 4, ENJOY!!