Grilled Jamaican Jerk Pork Chops with Mango Salsa

 

4

cloves garlic, finely chopped

2

teaspoons dried thyme leaves

1

teaspoon packed brown sugar

1

teaspoon ground allspice

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

bone-in pork loin or rib chops, about 3/4 inch thick (about 2 lb)

1

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

2

tablespoons lime juice

1/8

teaspoon salt

• 1 In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
• 2 Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
• 3 Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.