Caribbean jerk pork chops

3/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tbsp packed brown sugar
1 tbsp chopped green onion
1 tbsp canola oil
3/4 tsp salt
3/4 tsp ground allspice
3/4 tsp ground cinnamon
3/4 tsp ground black pepper
1/2 tsp dried thyme, crushed
1/4 tsp ground cayenne pepper
6 lean pork chops, 1/2 inch thick

1. Place the water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, ground black pepper and cayenne pepper into a blender and puree until smooth. Pour 1/2 cup in a small bowl, cover and refrigerate, to use for basting.
2. Place pork in shallow glass or plastic dish. Pour remaining marinade over pork. Cover and refrigerate at least 12 hours but no longer than 24 hours.
3. Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat. Turn chops frequently and brush with reserved marinade. Cook until medium done (160 degrees F/71 degrees C) and slightly pink when cut near bone, about 8 to 11 minutes.