Jamaican Jerk Pork Chops with Mango Salsa

 

2

teaspoons dried thyme leaves

1

teaspoon ground allspice

1

teaspoon packed brown sugar

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

cloves garlic, finely chopped

4

pork loin or rib chops, 1/2 to 3/4 inch thick (1 1/2 to 2 lb)

1

medium mango, cut lengthwise in half, seed removed 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 chili, finely chopped (2 to 3 teaspoons)

2

tablespoons lime juice

1/8

teaspoon salt

• 1 Make Jamaican Jerk Seasoning. Rub seasoning into pork chops. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
• 2 Meanwhile, make Mango Salsa.
• 3 Heat coals or gas grill for direct heat.
• 4 Cover and grill pork chops over medium heat 9 to 12 minutes, turning once, until no longer pink when cut near bone. Serve with salsa.
• 5 METHOD FOR JAMAICAN JERK SEASONING: In small bowl, mix all ingredients.
• 6 METHOD FOR MANGO SALSA: In small glass or plastic bowl, mix all ingredients. Cover and refrigerate until serving.