Name: Grilled Jamaican Jerk Pork Chops with Mango Salsa
Prep time: 35 min
Total time: 1 h 5 min
Yield: 1
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

Grilled Jamaican Jerk Pork Chops with Mango Salsa

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Prep Time:
35 minutes

Total Time:
1 hour 5 minutes

Betty Crocker's cookbook features a zesty jerk-seasoned pork chop recipe for a flavorful and healthy meal.

Instructions:

Combine jerk seasoning ingredients in a small glass or plastic bowl. Massage the mixture evenly onto both sides of the pork. Cover and refrigerate for 30 minutes to allow flavors to meld.
In a small bowl, combine the salsa ingredients and chill in the refrigerator until ready to serve.
Preheat gas or charcoal grill to medium heat. Grill the pork for about 15 minutes, turning it once, until it's no longer pink near the bone and a meat thermometer inserted in the center reads 160°F. Serve the pork with salsa.

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