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Calypso Pork Chops (8/24/2007)

Calypso Pork Chops


6 boneless pork chops, about ¾ inch thick
½ cup orange juice
2 tablespoons lime juice, fresh squeezed
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup chicken broth (low sodium)
2 tablespoons dark rum (optional)
2 tablespoons brown sugar


Combine all ingredients in a medium bowl. Whisk well. Place pork chops in a large resealable ziplock bag. Pour marinade over chops. Seal. Refrigerate 6-24 hours. The longer you marinade, the stronger the flavor. Heat grill to 400-degrees. Use indirect heat cooking method, but first, grill chops for 2 minutes over direct heat, flip and grill 2 more minutes. Move chops to the other side of the grill and turn off the heat on that side. Grill 7 minutes, turn, and grill another 7 minutes. Serve.


This week's recommended wine from Van's Liquor Store in East Dubuque is Pepperwood Grove Riesling

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