Ingredients
4
cloves garlic, finely chopped
2
teaspoons dried thyme leaves
1
teaspoon packed brown sugar
1
teaspoon ground allspice
1/2
teaspoon salt
1/2
teaspoon cracked black pepper
1/4
to 1/2 teaspoon ground red pepper (cayenne)
1/4
teaspoon crushed dried sage leaves
4
bone-in pork loin or rib chops, about 3/4 inch thick (about 2 lb)
1
medium mango, cut in half lengthwise, seed removed, peeled and chopped (1 cup)
1/4
cup finely chopped red onion
1
tablespoon finely chopped fresh or 1 teaspoon dried mint leaves
1
small jalapeño chile, finely chopped (2 to 3 teaspoons)
2
tablespoons lime juice
1/8
teaspoon salt
Preparation
In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.
