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jamaican-pork-chops-with-tropical-fruit-salsa
© The French’s Food Company LLC
Jamaican Pork Chops with Tropical Fruit Salsa jamaican-pork-chops-with-tropical-fruit-salsa Makes: 6 servings 2/3 cup prepared Italian salad dressing 1/3 cup FRANK'S RedHot® Cayenne Pepper Sauce 1/3 cup lime juice 2 Tbsp. Brown sugar 2 tsp. dried thyme leaves 1 tsp. Ground allspice 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon 6 loin pork chops, cut 1 inch thick (2 1/2 pounds) 1 tropical fruit salsa, recipe follows <p>PLACE salad dressing, Frank's RedHot Sauce, lime juice, sugar and spices in blender or food processor. Cover and blend until smooth. Reserve 1/2 cup dressing mixture for Tropical Fruit Salsa.</p><p>PLACE pork chops in large resealable plastic food storage bag. Pour remaining dressing mixture over chops. Seal bag and marinate in refrigerator 1 hour.</p><p>GRILL pork chops over medium heat 30 minutes or until pork is juicy and barely pink in center, turning often. Serve chops with Tropical Fruit Salsa.</p>
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Jamaican Pork Chops with Tropical Fruit Salsa

Makes: 6 servings
Prep Time: 20 min
Cook Time: 30 min
User Rating:

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Ingredients

  • 2/3 cup prepared Italian salad dressing
  • 1/3 cup FRANK'S RedHot® Cayenne Pepper Sauce
  • 1/3 cup lime juice
  • 2 Tbsp. Brown sugar
  • 2 tsp. dried thyme leaves
  • 1 tsp. Ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 6 loin pork chops, cut 1 inch thick (2 1/2 pounds)
  • 1 tropical fruit salsa, recipe follows

Directions

PLACE salad dressing, Frank's RedHot Sauce, lime juice, sugar and spices in blender or food processor. Cover and blend until smooth. Reserve 1/2 cup dressing mixture for Tropical Fruit Salsa.

PLACE pork chops in large resealable plastic food storage bag. Pour remaining dressing mixture over chops. Seal bag and marinate in refrigerator 1 hour.

GRILL pork chops over medium heat 30 minutes or until pork is juicy and barely pink in center, turning often. Serve chops with Tropical Fruit Salsa.

- Tips

Tropical Fruit Salsa 1 cup finely diced fresh pineapple 1 ripe mango, peeled, seeded and finely chopped 2 tablespoons minced red onion 1 tablespoon minced cilantro leaves Combine pineapple, mango, onion, cilantro and reserved 1/2 cup dressing mixture in small bowl. Refrigerate until chilled. Makes about 2 1/2 cups

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