Jamaican Jerk Pork Chops with Mango Salsa

INGREDIENTS:

4 pork chops

2 fresh red chillies

2 tablespoon corn oil, have extra for brushing 2 garlic cloves, finely chopped

1 tablespoon finely chopped onion 1 tablespoon finely chopped spring onions 1 tablespoon white wine vinegar

1 tablespoon lime juice

2 tablespoon raw brown sugar

1 teaspoon dried thyme

1 teaspoon ground cinnamon

1 teaspoon ground allspice

¼ teaspoon nutmeg salt pepper fresh cilantro for garnish lime wedges

Place all the ingredients except pork chops in a bowl. Season to taste with salt, pepper and mix well. Using a sharp knife; make diagonal slashes on the pork chops and place them in a large shallow dish. Spoon the jerk seasoning over the pork; rubbing well into the slashes.

Cover and let marinate in the refrigerator for up to 8 hours. Preheat the barbecue, grill pan, or frying pan. Grill on both sides to desired doneness depending on the thickness of your pork chops. Serve immediately, topped with the mango salsa, fresh cilantro, and some lime wedges on the side.

MANGO SALSA:

1 orange

1 mango, peeled, cubed

2 fresh red chillies, seeded and chopped 1 garlic clove, chopped

1 tbsp chopped fresh cilantro

1 tbsp chopped fresh mint

4 tablespoons lime juice salt pepper

Peel the orange and cut into segments; set aside any juice. Put the orange segments, mango cubes, chillies, garlic, cilantro, and mint into a bowl and toss with lime juice. Transfer the salsa to a serving bowl, and season to taste with salt and pepper. Cover with plastic wrap and let it chill in the refrigerator until needed.