 Jamaican Pork Chops with Tropical Fruit Salsa
Makes 6 servings
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Image © Publications International, Ltd.
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Jamaican Pork Chop with Tropical Fruit Salsa
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Ingredients
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2/3
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cup prepared Italian salad dressing
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1/3
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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1/3
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cup lime juice
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2
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tablespoons brown sugar
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2
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teaspoons dried thyme leaves
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1
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teaspoon ground allspice
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1/2
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teaspoon ground nutmeg
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1/2
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teaspoon ground cinnamon
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6
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loin pork chops, cut 1 inch thick (about 2-1/2 pounds)
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Tropical Fruit Salsa (recipe follows)
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Place salad dressing, Frank's RedHot Sauce, lime juice, sugar and seasonings in blender or food processor. Cover and process until smooth. Reserve 1/2 cup dressing mixture for Tropical Fruit Salsa. Place pork chops in large resealable plastic food storage bag. Pour remaining dressing mixture over chops. Seal bag and marinate in refrigerator 1 hour.
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Place chops on grid, reserving dressing mixture. Grill over medium coals 30 minutes or until pork is juicy and barely pink in center, turning and basting frequently with dressing mixture. (Do not baste during last 5 minutes of cooking.) Serve chops with Tropical Fruit Salsa. Garnish as desired.
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Tropical Fruit Salsa
Makes about 2-1/2 cups
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Ingredients
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1
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cup finely chopped fresh pineapple
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1
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ripe mango, peeled, seeded and finely chopped
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2
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tablespoons finely chopped red onion
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1
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tablespoon minced fresh cilantro leaves
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Prep Time
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20 minutes
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Marinate Time
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1 hour
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Cook Time
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30 minutes
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Combine pineapple, mango, onion, cilantro and reserved 1/2 cup dressing mixture in small bowl. Refrigerate until chilled.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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