GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA
A Betty Crocker cookbook shares a healthy recipe! A rub of jerk seasoning gives lean chops extra zip.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 0 g
JAMAICAN JERK PORK CHOPS WITH ISLAND SALSA
In Jamaica, the jerk method of food preparation involves seasoning meat with a sweet-hot secret mixture of peppers, tropical spices like cinnamon and allspice, rosemary and other savory herbs then slow grilling or roasting. This specially created spice blend captures the tantalizing taste of the islands in just 35 minutes.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a self-closing plastic bag, combine flour and Jamaican jerk seasoning. Add chops, 2 at a time; shake to coat. Reserve flour mixture.
- Heat oil in a large nonstick skillet. Brown chops on both sides over medium-high heat; remove from skillet. Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in pineapple, bell pepper and beans.
- Return chops to skillet. Reduce heat; cover and simmer 10 minutes or until chops are done. Garnish with chopped green onions.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 20.6 g, Cholesterol 55.5 mg, Fat 16.4 g, Fiber 1.3 g, Protein 19.8 g, SaturatedFat 4.5 g, Sodium 368.3 mg, Sugar 15.9 g
CARIBBEAN JERK PORK CHOPS
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!
Provided by MARVINTHEMARTIAN
Categories World Cuisine Recipes Latin American Caribbean
Time 12h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g
JERK PORK CHOPS WITH MANGO SALSA
Many years ago, I saw a couple of old Food Network shows where jerk chicken was made and accompanied by various fruits. I took notes and created this meal after several attempts to get it to fit my taste. It is funny to look back to my original recipe, as I actually used Vegetable Oil because I was too cheap to buy Olive Oil. I think we can all conclude that the Olive Oil tastes much better :)
Provided by Melanie B.
Categories Pork
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 23
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.
JERK CHOPS WITH ISLAND SALSA
Make and share this Jerk Chops with Island Salsa recipe from Food.com.
Provided by tamibic
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the flour and jamacian seasoning in large zip-lock bag.
- Add chops and shake to coat.
- Heat oil in large skillet and brown chops both sides and remove.
- Stir in remaining seasoned flour, brown sugar& vinegar; bring to a boil.
- Stir in pineapple, peppers and black beans.
- Return the chops to skillet, cover and simmer for 15 minutes.
- Garnish with green onion.
Nutrition Facts : Calories 500.7, Fat 27.2, SaturatedFat 8.5, Cholesterol 68.8, Sodium 62.9, Carbohydrate 38.7, Fiber 7.9, Sugar 15.8, Protein 25.8
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JERK PORK CHOPS WITH TROPICAL SALSA - SOBEYS INC.
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Servings 4Total Time 3 hrsEstimated Reading Time 1 minCalories 360 per serving
- 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.
- 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.
- 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.
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- 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.
- 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.
- 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.
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