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Montego Bay Pork Chops

 Montego Bay Pork Chops
“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
8 ServingsPrep: 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

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Montego Bay Pork Chops (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 pork chop with about 3 tablespoons salsa equals 184 calories, 7 g fat (2 g saturated fat), 55 mg cholesterol, 142 mg sodium, 8 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.