I was lucky enough to pair up with Sobeys to share some awesome recipes with you guys! so you guys are lucky too! Sobeys is not our usual grocery store because it’s a little out of the way for us, so it was fun for us to check it out and try somewhere new. It was a really nice store, big, bright, and had everything we needed. The kids loved looking at the real live lobsters in the the tanks and despite the fact that Little Buddy pulled a jar of alfredo sauce off the shelf and shattered the jar and its contents all over my leg, it was a really good trip (they just may not want us back! lol)

Jerk Pork Chops With Tropical Salsa

1/3 cup Sensations by Compliments Caribbean Jerk Marinade (75 ml)
1 tsp olive oil (5 mL)
1 tbsp fresh lime juice (15 ml)
4 bone-in pork loin chops, cut 1 inch (2.5 cm) thick
1/2 tsp each salt and pepper (2 mL)

Tropical Salsa
2 tbsp extra virgin olive oil (30 mL)
2 tbsp Compliments Honey (30 mL)
1 tbsp Compliments Red Wine Vinegar (15 mL)
1/2 cup each diced mango, pineapple and red pepper (125 mL)
1/4 cup each diced red onion and finely sliced Compliments Organic Green Onions (60 mL)
1 tbsp chopped fresh cilantro (15 mL)
Salt and pepper, to taste.
 

Look how bright and colourful this is!!!

1.Mix jerk marinade, olive oil and lime juice in a shallow bowl. Add pork chops, turning over to coat. Cover with plastic wrap and refrigerate for at least 2 hours.

2.Meanwhile, make salsa. Combine olive oil, honey and vinegar in a bowl and mix well. Stir in remaining ingredients and set aside, or refrigerate for up to 12 hours.

3.Rub or brush grate with a little vegetable oil and preheat grill to medium-high. Remove chops from marinade, season with salt and pepper, and grill for 7 to 8 min. Turn over and grill 6 to 7 min. longer or until pork reaches 160°F (71°C) on an instant-read thermometer. Season salsa with salt and pepper to taste while allowing chops to rest a few minutes, and serve.

Yield: 4

Jerk Pork Chops with Tropical Salsa

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The tropical salsa is so fresh and delicious with these jerk pork chops

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 1/3 cup Sensations by Compliments Caribbean Jerk Marinade (75 ml)
• 1 tsp olive oil (5 mL)
• 1 tbsp fresh lime juice (15 ml)
• 4 bone-in pork loin chops, cut 1 inch (2.5 cm) thick
• 1/2 tsp each salt and pepper (2 mL)
• Tropical Salsa
• 2 tbsp extra virgin olive oil (30 mL)
• 2 tbsp Compliments Honey (30 mL)
• 1 tbsp Compliments Red Wine Vinegar (15 mL)
• 1/2 cup each diced mango, pineapple and red pepper (125 mL)
• 1/4 cup each diced red onion and finely sliced Compliments Organic Green Onions (60 mL)
• 1 tbsp chopped fresh cilantro (15 mL)
• Salt and pepper, to taste.

Instructions

Mix jerk marinade, olive oil and lime juice in a shallow bowl. Add pork chops, turning over to coat. Cover with plastic wrap and refrigerate for at least 2 hours.

Meanwhile, make salsa. Combine olive oil, honey and vinegar in a bowl and mix well. Stir in remaining ingredients and set aside, or refrigerate for up to 12 hours.

Rub or brush grate with a little vegetable oil and preheat grill to medium-high. Remove chops from marinade, season with salt and pepper, and grill for 7 to 8 min. Turn over and grill 6 to 7 min. longer or until pork reaches 160°F (71°C) on an instant-read thermometer. Season salsa with salt and pepper to taste while allowing chops to rest a few minutes, and serve.

Notes

You can also sub out the mango for peaches in the salsa

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 617Total Fat: 38gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 132mgSodium: 1619mgCarbohydrates: 26gFiber: 2gSugar: 20gProtein: 43g

But did I like it????
and the answer is YES! I loved it actually! I had my doubts because I wasn’t too sure if I would like fruit and meat together, but it was really really good! The Hubster loved it too! We have a keeper!
It tasted fantastic and looked fantastic too! So bright and colourful!
I love cooking with fresh ingredients, I’m not one of those people who stock pile frozen meats and bread in their freezer, but I will admit I have never used fresh herbs before. I really loved cooking with the fresh cilantro and will try this more from now on.

I made some changes:
I doubled the marinade recipe, I had 5 chops and it didn’t seem like enough
I used butterfly chops instead of bone in
Omitted the salt and pepper
Hubster hates pineapple, so I switched it out for peaches and I’m soooo glad I did! They are in season and Delish!!!!

And that’s that! totally awesome, highly recommended recipe from me to you!
Bon Appetite!

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