Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Molasses | 1 tbsp (20g) | 58 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 thick-cut pork rib chops
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp dried rosemary
- ½ tsp ground ginger
- 6 oz molasses
- 1 tsp garlic powder
- ¾ tsp cayenne pepper
- 2 tbsp cider vinegar
- 2 limes , juiced
Directions
Place pork chops in a large zip-top bag. Combine liquid ingredients and pour into bag. Marinate in the fridge for at least 30 minutes.
Take pork out of marinade. Combine dry seasonings and rub on pork. Heat your grill as high as it will go.
Boil marinade for 10 minutes.
Place pork on grill and cook 2 minutes, brushing with marinade, before rotating 90 degrees to get nice grill marks. Cook another 2 minutes, brushing.
Flip to the other side and repeat. Remove from grill and let rest for 10 minutes. Serve with additional marinade.