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Jerk Pork Chops With tropical Salsa
Ingredients
- 1/3 cup Caribbean jerk marinade 75 mL(sensations by compliments or see fresh jerk marinade recipe)
- 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 tspeach 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.
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