Caribbean Pork Chops with Tropical Salsa Recipe

Ingredients

3 tbsp Filippo Berio Olive Oil

2 tbsp brown sugar

1 tbsp dried thyme

1 tsp ground allspice

1 tsp kosher salt

1/2 tsp freshly ground pepper

1/2 tsp ground coriander

1/2 tsp garlic powder

Pinch cayenne pepper

Pinch each ground nutmeg and cloves

4 bone-in, center cut pork chops (each about 3/4-inch thick)

1 cup finely chopped ripe mango

1/2 cup grape tomatoes, quartered

2 tbsp chopped fresh cilantro

2 tbsp finely chopped red onion

1 jalapeño pepper, seeded and diced

1 tbsp lime juice

Directions

Preheat oven to 425°F. Stir together sugar, thyme, allspice, salt, pepper, coriander, garlic powder, cayenne, nutmeg and cloves; rub all over pork chops. Heat oil in large ovenproof skillet set over medium-high heat; sear pork chops on both sides until golden brown. Transfer to oven.
Bake for 8 to 10 minutes or until instant-read thermometer registers 145°F when inserted into center of pork chop, away from the bone. Let stand for 5 minutes.
Meanwhile, in small serving bowl, stir together mango, tomatoes, cilantro, red onion, jalapeño and lime juice; let stand for 10 minutes. Serve with pork chops.

Tip: For a really impressive presentation, look for Frenched pork chops, which means the bones have been trimmed clean for a lovely presentation.

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Caribbean Pork Chops with Tropical Salsa