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Jerk Pork Chops with Tropical Salsa
Makes 4
By Sobey's


  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.
  • 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