Best 9 Jerk Pork Chops With Mango Salsa Recipes

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Indulge in the tantalizing flavors of Jamaican cuisine with our delectable Jerk Pork Chops with Mango Salsa recipe. This dish is a symphony of sweet, spicy, and savory flavors that will tantalize your taste buds. Succulent pork chops are marinated in a fragrant blend of Jamaican jerk spices, then grilled to perfection, resulting in a tender and juicy interior with a beautifully charred exterior. The accompanying mango salsa adds a refreshing and vibrant contrast with its sweet and tangy flavors, perfectly complementing the richness of the pork chops. This recipe also includes instructions for making homemade jerk seasoning and mango salsa from scratch, allowing you to control the level of heat and customize the flavors to your liking. Get ready to embark on a culinary journey to Jamaica with this authentic and flavorful dish.

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GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA



Grilled Jamaican Jerk Pork Chops with Mango Salsa image

A Betty Crocker cookbook shares a healthy recipe! A rub of jerk seasoning gives lean chops extra zip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 15

4 cloves garlic, finely chopped
2 teaspoons dried thyme leaves
1 teaspoon packed brown sugar
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon crushed dried sage leaves
4 bone-in pork loin or rib chops, about 3/4 inch thick (about 2 lb)
1 medium mango, cut in half lengthwise, seed removed, peeled and chopped (1 cup)
1/4 cup finely chopped red onion
1 tablespoon finely chopped fresh or 1 teaspoon dried mint leaves
1 small jalapeño chile, finely chopped (2 to 3 teaspoons)
2 tablespoons lime juice
1/8 teaspoon salt

Steps:

  • In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
  • Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
  • Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 0 g

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA



The Best Grilled Pork Chops with Mango Salsa image

Whether you're hosting a dinner party or need a quick weeknight meal for the family, this recipe for grilled pork chops with mango salsa is the answer.

Provided by Meghan Yager

Categories     Pork

Time 1h20m

Number Of Ingredients 19

4 bone-in pork chops
1 Tbsp vegetable oil (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp chili powder (ground ancho or your favorite style)
1 tsp smoked paprika
1/2 tsp packed brown sugar
1 tsp salt
1/4 tsp cayenne pepper
1 ripe mango, diced
1 cup cherry or grape tomatoes, chopped
1 small jalapeno, diced
1/2 small onion, diced
1/2 cup fresh cilantro, chopped
1 teaspoon lime juice, or more to taste
1 teaspoon olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Steps:

  • Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
  • Preheat the grill, and oil the grates if necessary, to prevent sticking.
  • Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
  • Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
  • Serve pork chops topped with salsa.

Nutrition Facts : ServingSize 1 chop with salsa, Calories 451 calories, Sugar 13.7 g, Sodium 915.2 mg, Fat 15.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 17.2 g, Fiber 2.6 g, Protein 58.6 g, Cholesterol 171.6 mg

PORK CHOPS WITH MANGO SALSA



Pork Chops with Mango Salsa image

Diced mango and chopped onion and pineapple make a fresh and fruity topping for these easy pork chops. For extra flavor, add chopped cilantro to the salsa. -Pete Johnson, Chippewa Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

3/4 cup plus 1 tablespoon Italian salad dressing with roasted red pepper and Parmesan, divided
6 boneless pork loin chops (5 ounces each)
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

  • Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill 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 stand for 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 246 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 297mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

JERK PORK CHOPS WITH MANGO SALSA



Jerk Pork Chops With Mango Salsa image

Many years ago, I saw a couple of old Food Network shows where jerk chicken was made and accompanied by various fruits. I took notes and created this meal after several attempts to get it to fit my taste. It is funny to look back to my original recipe, as I actually used Vegetable Oil because I was too cheap to buy Olive Oil. I think we can all conclude that the Olive Oil tastes much better :)

Provided by Melanie B.

Categories     Pork

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 23

4 boneless pork chops, thick cut
1/2 cup olive oil
1 small red onion, roughly chopped
3 scallions, roughly chopped
1 habanero pepper, stem and seeds removed
1 tablespoon ginger, freshly grated
3 garlic cloves
2 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh ground
1/4 teaspoon clove, fresh ground
1/2 teaspoon allspice, ground
1 lime, juiced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 mangoes, peeled, cored, and diced
1/4 cup red onion, minced
2 tablespoons cilantro, fresh chopped
1 lime, juiced
1 tablespoon orange juice
salt, to taste
pepper, to taste

Steps:

  • Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
  • Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
  • Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
  • In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
  • Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA



Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories     main-dish

Time P1DT15m

Yield 4 servings

Number Of Ingredients 24

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

Steps:

  • Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
  • For the mango cilantro relish:
  • Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

GLAZED PORK CHOPS WITH MANGO SALSA



Glazed Pork Chops with Mango Salsa image

Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

4 bone-in pork loin chops (each 8 to 10 ounces and 1/2 inch thick), trimmed of fat
Coarse salt and ground pepper
1 tablespoon adobo sauce
2 tablespoons brown sugar
1 mango, peeled and cut into 1/2-inch pieces
1/2 small red onion, finely chopped
1 small jalapeno chile (ribs and seeds removed), finely chopped
2 tablespoons fresh lime juice

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place pork on baking sheet; season with salt and pepper. Spread with adobo sauce; sprinkle with brown sugar.
  • Broil until an instant-read thermometer inserted in thickest part of a chop, avoiding bone, registers 155 degrees, 8 to 10 minutes. Let rest 5 minutes before serving.
  • Meanwhile, make salsa: In a medium bowl, combine mango, onion, jalapeno, and lime juice. Season with salt and pepper, and toss to combine. Top chops with salsa, and serve with Arugula Cucumber Salad, if desired.

Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 1 g, Protein 28 g

PORK CHOPS WITH MANGO SALSA



Pork Chops With Mango Salsa image

Mango, pineapple and onion make a fresh and fruity topping for these easy pork chops. For extra flavor, add cilantro to the salsa. TIP: Vidalia and other sweet onions are mild-flavored onions that are high in sugar and water content and low in tear-inducing sulfur compounds. Because of these properties, they are not suited for long-term storage, so you should use them within several weeks of purchase. It's important to keep them cool, dry and separate. Place in a single layer, wrapped seperately in foil or paper towels, in the vegetable bin of the refrigerator. If it is not possible to store them in the refrigerator, store them in the colest area of your home with good air circulation. --Taste of Home Test Kitchen Taste of Home Cooking Holiday - June 2010

Provided by ElizabethKnicely

Categories     Pork

Time 8h10m

Yield 6 pork chops with mango salsa, 6 serving(s)

Number Of Ingredients 6

3/4 cup Kraft roasted red pepper italian parmesan dressing
1 tablespoon Kraft roasted red pepper italian parmesan dressing
6 (5 ounce) boneless pork loin chops
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

  • Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turing occasionally.
  • In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving.
  • Drain and discard the marinade. Grill the chops, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a meat thermometer read 160°. Serve with salsa.

Nutrition Facts : Calories 265.5, Fat 10.1, SaturatedFat 3.5, Cholesterol 95, Sodium 69.3, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 31.2

CARIBBEAN JERK PORK CHOPS



Caribbean Jerk Pork Chops image

Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!

Provided by MARVINTHEMARTIAN

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 12h30m

Yield 6

Number Of Ingredients 13

¾ cup water
⅓ cup lemon juice
⅓ cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon canola oil
¾ teaspoon salt
¾ teaspoon ground allspice
¾ teaspoon ground cinnamon
¾ teaspoon ground black pepper
½ teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper, or to taste
6 raw chop with refuse, 113 g; (blank) 4 ounces lean pork chops, 1/2 inch thick

Steps:

  • Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
  • Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
  • Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
  • Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g

TENDER PORK CHOPS WITH MANGO SALSA



Tender Pork Chops with Mango Salsa image

I make the salsa and season the pork in the morning so it's ready to throw on the grill later. For a spicier topping, I add jalapenos to the salsa. -Andrea Rivera, Westbury, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3 tablespoons cider vinegar
1 tablespoon salt-free steak grilling blend
1 tablespoon olive oil
4 bone-in pork loin chops (7 ounces each)
SALSA:
2 medium mangoes, peeled and chopped
1 cup chopped sweet onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lemon juice
2 teaspoons honey

Steps:

  • In a large resealable plastic bag, combine the vinegar, grilling blend and oil. Add the pork; seal bag and turn to coat. Refrigerate for at least 2 hours., Drain and discard marinade. Grill 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 stand for 5 minutes before serving., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chops.

Nutrition Facts : Calories 330 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

Tips:

  • Choose the right cut of pork chops: Bone-in pork chops are preferred as they add more flavor to the dish.
  • Use a flavorful marinade: The marinade not only tenderizes the pork chops but also infuses them with a delicious taste. Make sure to marinate the chops for at least 30 minutes, or up to overnight for best results.
  • Cook the pork chops over medium-high heat: This will help to create a nice crust on the outside of the chops while keeping the inside juicy and tender.
  • Baste the pork chops with the marinade while cooking: This will help to keep the chops moist and prevent them from drying out.
  • Serve the pork chops with a flavorful sauce: The mango salsa is a great option, as it adds a sweet and tangy flavor to the dish.

Conclusion:

Jerk pork chops with mango salsa is a delicious and easy-to-make dish that is perfect for any occasion. The jerk seasoning gives the pork chops a unique and flavorful taste, while the mango salsa adds a refreshing and tropical touch. This dish is sure to be a hit with your family and friends.

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