savings in
 
Ingredients
  • 1/2  cup
    FRANK'S® REDHOT® Chile 'n Lime Hot Sauce or FRANK'S® REDHOT® Cayenne Pepper Sauce
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  • 1/4  cup
    lime juice
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  • 1/4  cup
    packed light brown sugar
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  • 6 cloves
    garlic, coarsely chopped
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  • 1 tablespoon
    Caribbean Jerk seasoning
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  • 6 1-inch
    thick rib pork chops
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Directions
1.
Combine Chile 'n Lime Hot Sauce, lime juice, brown sugar, garlic and Jerk seasoning in container of blender. Cover and process until smooth. Reserve 1/3 cup marinade for basting.
2.
Place pork chops into large resealable plastic food storage bag. Pour remaining marinade over pork chops. Seal bag and marinate in refrigerator for 1 to 3 hours.
3.
Grill or broil chops about 20 minutes until barely pink near bone, turning and basting often with reserved marinade.

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