Servings: 6
Prep Time: 20 Min.
Cook Time: 1 Hr.
Marinate: 4 Hr.

Pork Chops
+ 6 center cut pork chops (4 oz. each)
+ 1 c. prepared Jamaican Jerk Marinade

Garlic Sweet Potatoes
+ 4 small sweet potatoes
+ 1 Tbsp. olive oil
+ 2 tsp. chopped garlic
+ 1 Tbsp. chopped and seeded serrano pepper
+ salt and pepper; to taste

Raisin-Rum Sauce
+ 1 c. spiced dark rum
+ 1 c. California raisins
+ 1/2 c. brown sugar

1. Combine pork chops and marinade in a large resealable bag. Allow to stand in refrigerator for at least 4 hr. turning once or twice.
2. Scrub potatoes and bake at 350°F for 1 hr. or until sharp knife inserted in center pierces easily. Meanwhile, heat oil in a small skillet and sauté garlic and pepper for 3-4 min. until pepper is soft.
3. When potatoes are done, cut in half and scoop pulp into a mixing bowl. Discard skins. Add sautéed garlic and pepper to bowl; mix well. Season to taste. Keep warm.
4. Remove chops, reserving marinade, and set aside. Combine rum, raisins, brown sugar and reserved marinade in a saucepan. Bring to boil over medium-high heat and reduce to 1-1/2 c. Season to taste.
5. Grill pork chops for 2-3 min. on a hot grill, turning 1/4 turn and grilling an additional 2-3 min. Turn pork chops over and repeat until done (170°F). Place a scoop of Garlic Sweet Potatoes in center of each plate. Lean a pork chop against potatoes and spoon 1/4 c. of Raisin-Rum Sauce over all.

* To reduce calories and sodium, brush chops with marinade and reduce marinade to 1/4 c. in sauce. Also reduce rum to 1/4 c. and sugar to 2 Tbsp. to make 580 calories and 430mg (18%) sodium.

* Visit www.loveyourraisins.com/recipes/ for more raisin recipes!

Calories: 740;   Total Fat: 34g;   Saturated Fat: 12g;   Cholesterol: 80mg;   Total Carbs: 57g;   Fiber: 2g;   Sugar: 49g;   Protein: 32g;   Sodium: 1160mg;   Potassium: 478mg;