Jamaican Jerk Pork Chops

With Mango Salsa

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Ya mon! Your culinary get-away to the Jamaican port of Montego Bay awaits! The origin story of "jerk" cooking is widely debated, so let's just say that this Caribbean cooking technique of rubbing meat with a unique blend of spices that include pimento, allspice, and peppers, is awesome. You'll jerk these juicy pork chops like a boss, and make a refreshing mango salsa that will help cool you off.

In Your Box (serves 2)

  • ¼ oz. Baby Arugula
  • 1 Jalapeño Pepper
  • 1 Lime
  • 4 Cilantro Sprigs
  • 2 Garlic Cloves
  • 1 Red Bell Pepper
  • 2 Boneless Pork Chops
  • 1 Mango
  • 1 Red Onion
  • Info
    1 Tbsp. Jerk Seasoning

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    560
  • Carbohydrates
    49g
  • Fat
    19g
  • Protein
    47g
  • Sodium
    639mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill
  • 1

    Prepare the Ingredients

    Rinse and pat dry the arugula, jalapeño, lime, cilantro, garlic and red pepper. Rinse and pat dry the pork chops. Peel the skin off the mango, cut around the seed, and chop into a small dice. Stem, core and dice the red bell pepper. Peel the onion and cut into a small dice. Mince the garlic. Stem and chop the cilantro. Halve the lime. Stem, core and dice jalapeño.

  • 2

    Make the Salsa

    In a mixing bowl combine the mango, red bell pepper, red onion and garlic (to taste), cilantro (reserve a pinch for garnish), juice of the lime, and jalapeño (to taste) Season with salt to taste. Refrigerate for 10 minutes before serving.

  • 3

    Season and Grill the Chops

    Season each side of the pork chops with a pinch of salt, pepper, and the jerk seasoning rub. Let sit for 5 minutes before cooking. Heat a grill or grill pan over medium to high heat. Spray pan with cooking spray or oil pan lightly. Cook or 5-6 minutes on each side, or until golden brown and cooked to a minimum internal temperature of 145 degrees.

  • 4

    Plate the Dish

    Compose a mound of salsa in the middle of the plate. Lay a pork chop against the salsa. Garnish with remaining cilantro and baby arugula.

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