Best Jerk Pork Chops With Mango Salsa Recipes

GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA

Grilled Jamaican Jerk Pork Chops with Mango Salsa image

A Betty Crocker cookbook shares a healthy recipe! A rub of jerk seasoning gives lean chops extra zip.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

4 cloves garlic, finely chopped
2 teaspoons dried thyme leaves
1 teaspoon packed brown sugar
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon crushed dried sage leaves
4 bone-in pork loin or rib chops, about 3/4 inch thick (about 2 lb)
1 medium mango, cut in half lengthwise, seed removed, peeled and chopped (1 cup)
1/4 cup finely chopped red onion
1 tablespoon finely chopped fresh or 1 teaspoon dried mint leaves
1 small jalapeño chile, finely chopped (2 to 3 teaspoons)
2 tablespoons lime juice
1/8 teaspoon salt

Steps:

In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 0 g

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

The Best Grilled Pork Chops with Mango Salsa image

Whether you're hosting a dinner party or need a quick weeknight meal for the family, this recipe for grilled pork chops with mango salsa is the answer.

Provided by Meghan Yager

Categories Pork

Time 1h20m

Number Of Ingredients 19

Ingredients

4 bone-in pork chops
1 Tbsp vegetable oil (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp chili powder (ground ancho or your favorite style)
1 tsp smoked paprika
1/2 tsp packed brown sugar
1 tsp salt
1/4 tsp cayenne pepper
1 ripe mango, diced
1 cup cherry or grape tomatoes, chopped
1 small jalapeno, diced
1/2 small onion, diced
1/2 cup fresh cilantro, chopped
1 teaspoon lime juice, or more to taste
1 teaspoon olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Steps:

Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
Preheat the grill, and oil the grates if necessary, to prevent sticking.
Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
Serve pork chops topped with salsa.

Nutrition Facts : ServingSize 1 chop with salsa, Calories 451 calories, Sugar 13.7 g, Sodium 915.2 mg, Fat 15.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 17.2 g, Fiber 2.6 g, Protein 58.6 g, Cholesterol 171.6 mg

JERK PORK CHOPS WITH MANGO SALSA

Jerk Pork Chops With Mango Salsa image

Many years ago, I saw a couple of old Food Network shows where jerk chicken was made and accompanied by various fruits. I took notes and created this meal after several attempts to get it to fit my taste. It is funny to look back to my original recipe, as I actually used Vegetable Oil because I was too cheap to buy Olive Oil. I think we can all conclude that the Olive Oil tastes much better :)

Provided by Melanie B.

Categories Pork

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

4 boneless pork chops, thick cut
1/2 cup olive oil
1 small red onion, roughly chopped
3 scallions, roughly chopped
1 habanero pepper, stem and seeds removed
1 tablespoon ginger, freshly grated
3 garlic cloves
2 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh ground
1/4 teaspoon clove, fresh ground
1/2 teaspoon allspice, ground
1 lime, juiced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 mangoes, peeled, cored, and diced
1/4 cup red onion, minced
2 tablespoons cilantro, fresh chopped
1 lime, juiced
1 tablespoon orange juice
salt, to taste
pepper, to taste

Steps:

Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.

JAMAICAN JERK PORK CHOPS

Jamaican Jerk Pork Chops image

These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. -Allison Ulrich, Frisco, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons butter, divided
1/4 cup peach preserves
4 boneless thin-cut pork loin chops (2 to 3 ounces each)
3 teaspoons Caribbean jerk seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium sweet orange pepper
1/2 medium sweet yellow pepper
1/2 medium sweet red pepper
Hot cooked rice, optional

Steps:

Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

Nutrition Facts : Calories 470 calories, Fat 26g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 1190mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 28g protein.