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
Total TimePrep: 20 min. + marinating Grill: 10 min.
Makes8 servings (1-3/4 cups salsa)
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 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.
Originally published as Montego Bay Pork Skewers with Spicy Tropical Salsa in Healthy Cooking June/July 2008