Jerk Pork Chops with Tropical Salsa

Prep time: 15min
Total time: 180min
Serves: 4
1/3 cup
Caribbean jerk marinade
75 mL
1 tsp
olive oil
5 mL
1 tbsp
fresh lime juice
15 mL
bone-in pork loin chops, cut 1 in. (2.5 cm) thick
1/2 tsp
each salt and pepper
2 mL
Tropical Salsa:
2 tbsp
extra virgin olive oil
30 mL
2 tbsp
30 mL
1 tbsp
red wine vinegar
15 mL
1/2 cup
each diced mango, pineapple and red pepper
125 mL
1/4 cup
each diced red onion and finely sliced green onions
60 mL
1 tbsp
chopped fresh cilantro
15 mL
salt and pepper, to taste
1/4 of the recipe
16 g
saturated fat
6 g
17 g
35 g
95 mg
1 g
360 mg
530 mg


  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.