Montego Bay Pork Chops Recipe

Montego Bay Pork Chops Recipe
Montego Bay Pork Chops Recipe photo by Taste of Home
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Montego Bay Pork Chops Recipe

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“When the weather gets warmer, I inevitably want to move the party outside, and get me away from the hot stove. This is such a fun, light dish that's full of flavor.” -Heather Kenney, Arlington, Virginia
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 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)
  • SALSA:
  • 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

Directions

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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Montego Bay Pork Chops in Healthy Cooking June/July 2008, p42

Nutritional Facts

1 each: 184 calories, 7g fat (2g saturated fat), 55mg cholesterol, 142mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 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)
  • SALSA:
  • 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
  1. 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.
  2. 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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Montego Bay Pork Chops in Healthy Cooking June/July 2008, p42

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