- 1 can (11.3 ounces) mango nectar
- 1/4 cup white wine vinegar
- 3 garlic cloves, minced
- 1/2 habanero pepper, seeded and chopped
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 8 boneless pork loin chops (4 ounces each)
- 1 medium mango, finely chopped
- 1 small onion, finely chopped
- 1 small sweet red pepper, finely chopped
- 2 tablespoons lime juice
- 1/2 habanero pepper, seeded and finely chopped
- 1/4 teaspoon salt
- In a large resealable plastic bag, combine the first 11 ingredients; add pork chops. Seal bag and turn to coat. Refrigerate for at least 4 hours. Meanwhile, combine salsa ingredients in a small bowl. Cover and refrigerate until serving.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork 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 meat stand for 5 minutes before serving. Serve with salsa. Yield: 8 servings (1-3/4 cups salsa).
Originally published as Montego Bay Pork Chops in Healthy Cooking June/July 2008, p42
This recipe pairs well with a light red wine.
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