Jerk Pork Chops with Tropical Salsa
Prep Time
Serves
Cooking Mode
⅓ cup Caribbean jerk marinade
1 tsp olive oil
1 tbsp fresh lime juice
4 bone-in pork loin chops, 1 in. (2.5 cm) thick
½ tsp each salt and pepper
Tropical Salsa:
2 tbsp olive oil
2 tbsp honey
1 tbsp red wine vinegar
½ cup each diced mango, pineapple and red pepper
¼ cup each diced red onion and finely sliced green onions
1 tbsp chopped fresh cilantro
salt and pepper, to taste
⅓ cup Caribbean jerk marinade
1 tsp olive oil
1 tbsp fresh lime juice
4 bone-in pork loin chops, 1 in. (2.5 cm) thick
½ tsp each salt and pepper
Tropical Salsa:
2 tbsp olive oil
2 tbsp honey
1 tbsp red wine vinegar
½ cup each diced mango, pineapple and red pepper
¼ cup each diced red onion and finely sliced green onions
1 tbsp chopped fresh cilantro
salt and pepper, to taste
Directions
1Mix 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.
2Meanwhile, 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.
3Rub 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.
Tips
1
Made with sweet mango and pineapple, our colourful tropical salsa is a perfect match for flavourful, jerk-marinated pork chops.
Disclaimer
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Personal Note
Personal Note
