Ingredients
1 tbsp Marlaina's Kitchen Mild Jerk
2 tbsp fresh lime juice (divided)
1½ tsp rice bran oil (divided)
500 g boneless pork chops, trimmed & pounded to 6 mm
2 ripe mangoes
1 large red onion, sliced 1 cm
Rice bran oil (for the grill)
¼ cup packed dark brown sugar
¼ cup golden rum
2 tsp butter
½ tsp SIDS SALT & PEPPER
Directions
Combine jerk seasoning, 1 tablespoon lime juice and 1 teaspoon oil in a medium bowl. Rub all over the pork chops and allow to rest about 20 minutes.
Cut the mangoes vertically, so you will have two even pieces, leaving the pit. Cut each mango piece into 2 cm cubes, cutting to, but not through, the skin. Brush cut sides of mangoes with the remaining ½ teaspoon oil.
Heat a grill pan over high heat, and rub lightly with oil. Cook the pork for 4 minutes on each side. Cook the mangoes, skin sides up, for about 3 minutes. Remove from heat.
Combine brown sugar, rum, butter and SIDS SALT & PEPPER in a small saucepan. Bring to a boil, then reduce heat and simmer until thickened, about 4 minutes. Stir in 1 tablespoon lime juice. Drizzle the sauce over the pork chops and mangoes then serve.
