Jerk Pork Chops With Mango Salsa Recipes

Steps:

• In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
• Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
• Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

Steps:

• Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

Steps:

• Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
• Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
• Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
• In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
• Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.

Steps:

• Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
• For the mango cilantro relish:
• Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

Steps:

• Combine jerk seasoning, salt, and pepper in a small bowl.
• Heat oil in a large skillet over medium heat. Shake about 1 tablespoon jerk rub into the skillet. Add onions; cook and stir until soft, about 3 minutes.
• Meanwhile, sprinkle 1/2 of the remaining jerk rub onto one side of each pork chop. Use a knife to poke 4 or 5 holes in each chop and pour 1/2 of the lime juice over top. Place chops, seasoned-side down, into the hot skillet.
• Cook until browned, 5 to 7 minutes. While cooking, sprinkle remaining jerk rub onto the top side of the chops. Poke holes as before, and pour remaining lime juice over top. Flip chops and cook until browned and no longer pink in the center, another 5 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a large resealable plastic bag, combine the vinegar, grilling blend and oil. Add the pork; seal bag and turn to coat. Refrigerate for at least 2 hours., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chops.