Family Foods

Jerk Pork Chops with Tropical Salsa

Makes 4 By Sobey's

Ingredients:

• 1/3 cup (75 mL) Caribbean jerk marinade
• 1 tsp (5 mL) olive oil
• 1 tbsp (15 mL) fresh lime juice
• 4 bone-in pork loin chops, 1 in. (2.5 cm) thick
• 1/2 tsp (2 mL) each salt and pepper

Tropical Salsa:

• 2 tbsp (30 mL) olive oil
• 2 tbsp (30 mL) honey
• 1 tbsp (15 mL) red wine vinegar
• 1/2 cup (125 mL) each diced mango, pineapple and red pepper
• 1/4 cup (60 mL) each diced red onion and finely sliced green onions
• 1 tbsp (15 mL) chopped fresh cilantro
• salt and pepper, to taste

Directions:

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.
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.
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.