- 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.
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