Super flavorful Jerk rubbed pork with a sweet mango salsa. Pair with a quick rice pilaf and grilled plantains for a weeknight Island party…in under 30 minutes!
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This summer, my girls are really showing more interest in cooking. Olivia has always been right by my side in the kitchen, but now the other two are also! You may have seen some of our fun videos on Facebook. I love that they want to spend more special time with me and it’s really helping us find new foods the girls will eat. I’ve always been an advocate of “try everything”, including foods with spice.
On a recent grocery trip to Walmart, I was stocking up on mangoes and Olivia spotted a plantain. She kept asking about them and refused to believe me that they’re not bananas. This was a great teachable moment because we looked up plantains when we got home and it made her excited to try them! Not only did she learn more about where they’re grown, she learned how to prepare them. Normally I would shallow fry them, but I loved that she found a great grilling recipe for them online.
Jerk Chicken is one of my favorite meals, but we’re pretty burned out on grilled chicken. When I spotted a great price on a Smithfield All Natural Boneless Loin Filet at Walmart, I knew Jerk Chops were in our future. With the plantains and mango, a perfect Island themed meal was in our future! I love to buy the filet because they are super tender and you can cut them into whatever size chops you want–thick for grilling or thinner for breading.
Smithfield All Natural Fresh Pork is naturally tender and juicy without added steroids, hormones or artificial ingredients. Walmart has a huge selection of all of the different varieties of Smithfield All Natural Pork, including bone-in chops, perfect for BBQ!
I will admit, Jerk seasoning has quite a bit of flavor and spice. Don’t be scared of it, though! With the cool mango salsa and rice, it’s a dinner you won’t want to miss! Note: If you’re planning on making the grilled plantains, look for ones that have black spots on them or store them in a brown bag with an apple for 4-5 days.
First step: Make the mango salsa! I like to slice away from the large seed, then grid like below for cubes.
This mango salsa has red onions, green onions, cilantro and red peppers. So quick and easy–great for fish or chicken too! The honey makes a nice sauce once mixed with the juice of the mango.
This recipe has a few different steps, but everything pulls together quick and easy, I promise! Feel free to use boxed rice pilaf instead. Also, remember pork can be grilled just like your favorite steak–no need to cook it well done! If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.
I love to grill veggies on an old cookie sheet covered with foil. It allows them to get those amazing grill marks, but not too much direct heat from the flame. The plantains still get golden brown with the glaze!
- 1/3 cup red pepper , chopped
- 1/3 cup red onion , chopped
- 2 green onions , thinly sliced
- 1 large mango , cubed
- 1 Tablespoon honey
- 1 teaspoon canola oil
- 1/2 cup white rice
- 1/2 cup Orzo
- 2 cups chicken stock
- 1.5-2 pound Smithfield All Natural Boneless Loin Filet
- 1 Tablespoon canola oil
- 2 Tablespoons Orange Juice
- 2 Tablespoons Jerk seasoning of choice
- 2-3 plantains , spotted black
- 2 Tablespoons Orange Juice
- 2 Tablespoons coconut oil , melted
- 1 Tablespoon honey
- 2 Tablespoons brown sugar
- 1/4 finely chopped cilantro
Light charcoal on grill. Allow to coals to warm for about 20 minutes. Meanwhile, prepare everything else.
Make mango salsa by combining all ingredients in a bowl. Chill before serving.
In a medium sauce pot, add canola oil and heat to medium. Add rice and orzo. Toast until slightly brown.
Pour stock into pot and stir. Bring to a boil, then cover. Cook on low heat for 15 minutes. Once rice is done, fluff with a fork and leave covered.
In a small bowl, combine canola oil, orange juice and jerk seasoning. Stir to create paste.
In another small bowl, combine plantain glaze ingredients: orange juice, coconut oil, honey, cilantro and brown sugar. Set aside.
Remove pork loin from package. Slice into 1 inch round chops. Rub with seasoning paste.
Peel and slice plantains in 2 inch pieces. Place on a foil covered cookie sheet for grill.
Once the grill is ready, add plantains to a cooler side of the grill (leaving on cookie sheet) and brush with glaze as cooking. Be sure to keep flipping. They will become golden brown in about 15 minutes of cooking.
Add pork chops. Cook about 4 minutes per side for medium (around 140º). Allow to rest.
To serve: on a large serving plate, add rice. Top with grilled pork chops and mango salsa.
Pork doesn't have to be cooked to well done anymore! If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.
Olivia gobbled these plantains up. Gabby wasn’t a fan, but she still tried them! I like to explain them as more of a sweet potato texture, rather than banana so they weren’t expecting something too sweet!
Do you love to spice up your dinners? Have you tried grilled plantains?