Made to recipe except added one slice of jalapeno (minced) to the salsa & used boneless pork chops. Rub not as complex as jerk but much simpler to prep. Served with pineapple rice (from CL's black bean patties with pineapple rice) and spiced carrots (leftover from CL's scallops & spiced carrots). Looked great on the plates, very good dinner.
I made this recipe a couple weeks ago and I had high hopes but it left me disappointed. It didnt have the spice that I would like to bring out the flavor in the pork chops. I followed it to a T but if I did make it again I would def kick it up. The mango salsa wasn't bad
I loved these pork chops and so did my husband. The Caribbean rub was delicious, as was the mango salsa. I served this with Cooking Light's Quinoa Peach Salad and sugar snap peas, and my husband complimented me on what a great dinner it was. It will go into my saved recipe file to be used again!
Excellent!! We loved the flavors of this dish - and it was quick to prepare and cook. I served it with black beans and rice salad (mixed with a bit of olive oil, lime juice, red onion, minced garlic, cilantro, salt, and cayenne pepper) & roasted sweet potatoes (peeled, cut into 1 inch pieces, with a bit of olive oil, lime juice, honey, and similar spices to the rub plus some cinnamon, nutmeg, and chili powder. Will definitely make this again!
Eh. I wanted to love this, but I guess I am not a fan of "Caribbean" flavors. Loved the mango salsa though. Might try this again with a different spice rub as mango salsa adapts to many different flavor profiles.