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Montego Bay Pork Chops Recipe

Montego Bay Pork Chops Recipe

“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 TIME: Prep: 20 min. + marinating Grill: 10 min. YIELD:8 servings


  • 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 the pork chops; seal bag and turn to coat. Refrigerate for at least 4 hours. Meanwhile, combine salsa ingredients in a small bowl. Refrigerate until serving.
  • 2. Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill pork chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°. 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.

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.

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