4 Canadian pork loin rib chops
2/3 cup (150 mL) pineapple juice
1 tbsp (15 mL) molasses
1 tsp (5 mL) Worcestershire sauce
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger root
3/4 tsp (3 mL) ground allspice
1/4 tsp (1 mL) each: dried thyme, salt
1. Place pork chops in a large plastic bag or non-metal sealable container. Grate peel from 2 limes and reserve. Squeeze out juice from all limes. Combine juice with remaining ingredients and pour over chops. Seal and refrigerate 3 hours or overnight, turning chops occasionally.
2. Preheat barbecue on high; reduce temperature to medium. Remove chops from marinade and discard marinade. Place chops on grill; close barbecue cover and grill 6 to 8 minutes per side.
3. Top chops with grated lime peel. Serve with grilled sweet potato wedges and salad.