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6
- 8
pecan or cherry wood chunks
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4
pork loin chops, cut 1-1/2 inch thick
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2
- 3
teaspoons Jamaican jerk seasoning
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1
medium mango, peeled, seeded, and finely chopped (about 1 cup)
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1/4
cup sliced green onion (2)
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2
tablespoons snipped fresh cilantro or parsley
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1/2
teaspoon finely shredded orange peel
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2
teaspoons orange juice
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1/4
teaspoon Jamaican jerk seasoning
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Fresh cilantro or parsley sprigs (optional)
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
2. Trim fat from chops. Sprinkle the 2 to 3 teaspoons jerk seasoning evenly over chops; rub it in with your fingers.
3. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturers directions. Pour water into pan. Place chops on the grill rack over water pan. Cover; smoke for 1-3/4 to 2-1/4 hours or until the juices run clear (160 degrees F). Add additional coals and water as needed to maintain temperature and moisture.
4. Meanwhile, for sauce, in a medium bowl, stir together mango, green onion, cilantro, orange peel, orange juice, and the 1/4 teaspoon jerk seasoning. Let stand at room temperature for 15 to 20 minutes to blend flavors. Serve the sauce over chops. If desired, garnish chops with cilantro sprigs. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 347,
- Protein (gm) 49,
- Carbohydrate (gm) 11,
- Fat, total (gm) 11,
- Cholesterol (mg) 138,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 8,
- Vitamin A (IU) 632,
- Vitamin C (mg) 22,
- Thiamin (mg) 2,
- Riboflavin (mg) 1,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 224,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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