Jerk Pork Chops with Mango Salsa
Pork chops are a staple for more people but I'm often guilty of cooking them in the same way time and time again, this recipe is fresh and vibrant and the fresh flavours of the salsa cuts through the fattiness of the chops. I think these chops taste best served on coconut rice.
The recipe below is to cook the pork chops indoors but you could just as easily cook them on the BBQ!
For the jerk pork chops:
Spring onions, chopped
2 chillies, no seeds
6 garlic cloves
2inch piece of ginger, peeled + chopped
large sprig of thyme, leaves only
2 tbsp red wine vinegar
2 tbsp vegetable oil
2 tbsp dark brown sugar
1/2 tbsp allspice
1 tsp ground cinnamon
1 tsp smoked paprika
1/2 tsp nutmeg
1 tsp Salt
1 tsp ground black pepper
4 pork chops
Method:
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Put all the marinade ingredients in a food processor, except for the salt
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Put the pork chops in a bowl, season with the salt then pour over the marinade+ leave for a few hours but preferably overnight in the fridge
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Cook the chops under a hot grill for 5-6 mins on each side depending on the thickness. Leave to rest before serving.
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For the Salsa:
120g diced mango
120g diced pineapple
1 red onion finely diced
1red chilli finely diced
100g pepper finely diced
100g cherry tomatoes, sliced in 1/2
1 fresh lime + lemon
Handful of Cilantro
Olive oil
Method:
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In a bowl combine the mango, pineapple, Onion, Chilli, pepper, tomatoes coriander, season with salt + lime/lemon juice + a little oil. Mix well.