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Jamaican Jerk Pork Chops and Mango Salsa

September 20, 2010

Flavor, flavor and more flavor defines this recipe.  I was planning a dinner to celebrate life in the Caribbean and found this wonderful ” jerk” recipe at and that inspired the menu.  I changed a few things because I wanted chops instead of a pork loin and some of the changes were due to what I could purchase locally. 

Jamaican Jerk Pork Chops and Mango Salsa 


  • 4 Bone-in Rib Chops (at least 1″ thick)
  • 2 T. Oil
  • 1 T. Unsalted Butter
  • 2 Limes (1/2 per person for garnish)
  • Fresh Cilantro (for garnish)

For the Jerk Seasoning:

  • 4 Cloves Garlic (finely chopped)
  • 2 t. Fresh Thyme (chopped)
  • 1 t. Fresh Cilantro (chopped)
  • 1 Small Habanero Peppers (seeds removed and diced) (optional)
  • 1 t. Brown Sugar
  • 1 t. Ground Allspice
  • 1/2 t. Salt
  • 1/2 t. Freshly Ground Pepper
  • 1/4-1/2 t. Cayenne Pepper
  • 1 t. Fresh Sage (chopped)   


  1. Mix all jerk seasoning ingredients in a bowl
  2. Rub both sides of pork chops; cover and refrigerate for at least 30 minutes (no longer than 1 hour)
  3. Heat oil and butter on a grill pan to medium high
  4. Sear pork chops on both sides, lower heat and cook about 15 minutes


Mango Salsa 


  • 2 Ripe Mangoes (cut in half lengthwise, seed removed, peeled and chopped)
  • 1/2 Red Onion (chopped)
  • 1 T. Chopped Fresh Mint Leaves
  • 1 Small Jalapeno Chile (seeded and finely chopped)
  • 2 T. Lime Juice
  • 1/8 t. Salt


  1. Mix the chopped mangoes and all of the other ingredients for the salsa in a small bowl
  2. Cover and refrigerate until ready to use

(Serves 4)

Inspired and adapted from or you can follow Emily on Twitter @EmilysPearl.

If you would like to see the entire menu and the other recipes go to Caribbean Dinner Menu.





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