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Jamaican Spicy (or Not) Pork Chops with Sweet Mango Sauce


Serves: 4


1 Tbsp Flying Olive Lime, Olive Wood Smoked, Cilantro and Roasted Onion, Chipotle (mildly spicy), Harissa (medium spicy), or Cayenne (very spicy) Extra Virgin Olive Oil or a Combination, plus a little more for coating the grill

1 tsp paprika

1 tsp dried thyme, crushed

1/8 tsp allspice

1/8 tsp cayenne pepper flakes, if desired, crushed

½ tsp salt

4 boneless pork loin chops, about 1/2 “ thick, or 4 bone-in chops, about 6 oz each

2 Tbsp apricot or peach all-fruit spread or pineapple preserves, left to stand for about 5 minutes at room temperature.

2 tsp Flying Olive Peach, Mango, or Pineapple Balsamic Vinegar

2 medium mangos, small dice

¼ cup chopped fresh cilantro

3/4 Tbsp fresh lime juice (about ½ of a small lime)

A pinch of sugar or sweetener, if desired, to taste

Brown or white rice for serving, if desired


Lightly coat the grill rack with the Flying Olive EVOO of Choice. Preheat the grill on medium-high.

In a small bowl, stir together the paprika, thyme, allspice, and cayenne pepper. Remove and set aside ¼ tsp of the mixture. Brush both sides of the pork chops with the Flying Olive EVOO(s) of Choice. Sprinkle the salt and remaining paprika mixture over the pork. Using your fingertips, gently massage the seasonings into the pork.

Grill the pork, covered, for 5-6 minutes on each side, or until they register 145 degrees F using an instant read thermometer. Remove from the grill and let stand for at least 3 minutes loosely covered with foil.

Meanwhile, in a medium bowl, use a fork to briskly stir the fruit spread or preserves until softened. Add in the Flying Olive Balsamic Vinegar of Choice, mango, cilantro, lime juice, and reserved paprika mixture. Taste and add a little sweetener, if desired.

Serve the pork chops on rice, if desired. Top with the sauce.

Submitted by Barb L.