each diced red onion and finely sliced green onions
chopped fresh cilantro
salt and pepper, to taste
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.
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.
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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