Caribbean pork chops with mango salsa

A proper taste of sunshine - sweet mango, a spicy jerk kick, fluffy rice and beans.

Serves: 4

Preparation time:  20 minutes

Cooking time:  15 minutes

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You will need

  • 1 tablespoon jerk seasoning
  • 175g Italian passata sauce
  • 2 tablespoons barbecue sauce
  • 4 pork chops
  • 1 ripe mango, peeled, stoned and finely diced (see video)
  • 1 chilli, washed, deseeded and finely chopped
  • 250g tomatoes, washed and finely diced
  • 1 tablespoon fresh coriander leaves, washed and chopped
  • 250g basmati rice
  • 410g tin red kidney beans, rinsed and drained
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Recipe Information

Step by step guide to making Caribbean pork chops with mango salsa

  1. Mix the jerk seasoning, passata and barbecue sauce in a non-metallic bowl. Add the pork chops and coat well in the marinade. Cover with cling film and leave in the fridge for 10 minutes.
  2. To make the salsa: mix the mango, chilli, tomatoes and coriander in a bowl. Set aside.
  3. Preheat the grill to high.
  4. Cook the rice in a large pan of boiling water for 15 minutes, adding the red kidney beans for the final 4 minutes of cooking time.
  5. While the rice is cooking, remove the pork from the marinade ensuring it is fully coated (brush with extra marinade if you like) and grill for 5 minutes each side, until golden and cooked through with no pink remaining.
  6. Drain the rice and beans and serve with the pork chops, mango salsa, and a wedge of lime to squeeze over.

Cook's tip: If you’re not keen on too much heat, leave out the chilli in the salsa.

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Video for Caribbean pork chops with mango salsa

Watch the easy step by step guide on how to prepare a mango.

Nutritional information for Caribbean pork chops with mango salsa

Nutritional information for Caribbean pork chops with mango salsa

Nutrition type per serving
Calories 782 kcal
Total Fat 28.2g
Saturated Fat 10.2g
Salt 1.29g
Sugar 12.7g
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