Caribbean pork chops with mango salad and rice

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Category: Lunch Dinner


Spices for the pork:

1 pinch of ground cumin
1 pinch of ground coriander
1 pinch of chilli powder
1 pinch of brown sugar
1 pinch of pepper
1 pinch of ground ginger
4 lean pork chops (120g each)
240g basmati rice

For the salsa:

2 mangoes
4 medium tomatoes, diced
400g / 4 oz. cucumber
4 scallion, chopped
2 tablespoons of fresh coriander
2 tablespoons of red wine vinegar
1 tablespoon of olive oil

Caribbean pork chops with mango salad and rice Directions

  1. 1. Mix the spices together and rub into the pork chop and set aside for 10 minutes.
    2. Boil the rice for the time indicated on the packet, do not add any additional salt or oil
    3. As your rice boils, heat your grill and when ready, grill the chop for 12 – 14 minutes, turning
    once, until it has cooked through. Cook times will vary depending on the thickness of the
    chop, so we recommend you check the meat is fully cooked before serving.
    4. Prepare the mango salsa by combining the remaining ingredients.

Recipe notes

Serves 4

Nutrition facts

Per Serving

Kcal: 114 kcal
Kjoule: 477 Kjoule
Fibers (g): 1.4g
Sodium (mg): 0.1mg
Carbs: 13.7g
Sugar (g): 4g
Fat: 2.4g
Saturated fat (g): 0.7g
Proteins: 8.8g

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