Sticky Pork Chops with Mango Salsa

Charmaine Lu -

  • 1 tbsp Jamaican jerk seasoning
  • 150g tomato passata
  • 2 tbsp bbq sauce
  • 4 x pork chops (about 175g each)
  • 1 diced mango
  • 1 finely chopped red chilli
  • 250g diced tomatoes
  • 1 tbsp chopped coriander
  • Cooked basmati rice
  • 400g tin of kidney beans, drained
  • Lime wedges for squeezing
  • Combine the jerk seasoning, bbq sauce and passata in a bowl, then add the chops and coat well, then leave to marinate in the fridge for 15 mins. Meanwhile, mix the mango, chilli, fresh tomatoes and coriander in a bowl to make the salsa, and set aside for later.
  • Preheat the grill to a high setting. Remove the pork from the marinade and grill for 5 mins on each side or until cooked through. Meanwhile, add the kidney beans to the cooked rice and season well. Serve the pork chops with the mango salsa, a heap of rice and some lime wedges for squeezing.
35 mins
4 serving