My neighbor in St. Thomas, Virgin Islands, served this dish at a small dinner party I attended. The pork chops were moist and tender with a caramelized nutty flavor from the coffee liqueur and just seasoned enough from the soy sauce. I’ve added a few more ingredients to give this marinade an Asian tweak. This also works well with chicken. You can grill or bake instead of broiling, or use the marinade to baste a roasted chicken, baked ham, or grilled kebabs. For an island style meal, serve with boiled green plantains in coconut milk, fresh mango salad with onion, cashews and bib lettuce dressed with a mandarin orange vinaigrette. Recipe is for 4 servings of pork chops 3/4 inch thick.
Ingredients for Marinade:
- 1 cup Kahlua (coffee liqueur
- 1 cup soy sauce (light or regular)
- 1 small onion
- 1 inch nub of ginger root, peeled
- 2 cloves of garlic
- 4 inches of lemon grass stalk, or zest of 1 lemon
- 1 Thai chili or Serrano chili, seeded
Place onion, garlic, ginger root, lemon grass and chili in a food processor and pulse until finely chopped. Add Kahlua and soysauce and whirl for 2 seconds to combine. Pour marinade into a glass pan large enough to hold pork chops in one layer. Marinate pork chops for 20 minutes on each side. Broil chops 6 inches from flame for 5 minutes, turn, baste, and broil for additional 5 minutes.