- Prep Time
- 15 mins
- Cooking 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
