Jerk Pork Chops with Tropical Salsa

  • Prep Time 15 min
  • Marinate Time 2 h
  • Total Time 3 h
  • Serves: 4

Ingredients

  • 1/3 cup Caribbean jerk marinade 75 mL
  • 1 tsp olive oil 5 mL
  • 1 tbsp fresh lime juice 15 mL
  • 4 bone-in pork loin chops, 1 in. (2.5 cm) thick
  • 1/2 tsp each salt and pepper 2 mL
  • Tropical Salsa:
  • 2 tbsp olive oil 30 mL
  • 2 tbsp honey 30 mL
  • 1 tbsp red wine vinegar 15 mL
  • 1/2 cup each diced mango, pineapple and red pepper 125 mL
  • 1/4 cup each diced red onion and finely sliced green onions 60 mL
  • 1 tbsp chopped fresh cilantro 15 mL
  • salt and pepper, to taste

Directions

  • Step 1

    Mix jerk marinade, olive oil and lime juice in a shallow bowl. Add pork chops, turning over to coat. Cover with plastic wrap and refrigerate for at least 2 hours.

  • Step 2

    Meanwhile, make salsa. Combine olive oil, honey and vinegar in a bowl and mix well. Stir in remaining ingredients and set aside, or refrigerate for up to 12 hours.

  • Step 3

    Rub or brush grate with a little vegetable oil and preheat grill to medium-high. Remove chops from marinade, season with salt and pepper, and grill for 7 to 8 min. Turn over and grill 6 to 7 min. longer or until pork reaches 160°F(71°C) on an instant-read thermometer. Season salsa with salt and pepper to taste while allowing chops to rest a few minutes, and serve.

Tip

Made with sweet mango and pineapple, our colourful tropical salsa is a perfect match for flavourful, jerk-marinated pork chops.

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Nutrition Facts

  • Nutrition Description 1/4 of the recipe
  • Calories 360
  • Fat 16 g
  • Saturated Fat 6 g
  • Carbs 17 g
  • Protein 35 g
  • Cholesterol 95 mg
  • Fibre 1 g
  • Sodium 360 mg
  • Potassium 530