Pan Fried Curried Jerk Pork Chops with Mango Salsa
Considering my love of all things pork, it’s surprising that I don’t cook it more often. Baked breaded pork chops served with mashed potatoes and applesauce was a frequent meal when I was growing up. I think the applesauce, besides being a good flavor match for the pork, was sort of essential for moisture because the oven dried out those chops like nobody’s business. That’s no need to worry about dryness with this recipe- the quick pan fry keeps the chops nice and juicy. With Jamaican jerk spices and a little bit of curry powder (a nod to the Indian influence and population in Jamaica) the pork is great even as a standalone item, but a little mango salsa gives it some extra island flair.
Pan Fried Curried Jerk Pork Chops with Mango Salsa
Yield: 4 servings
Ingredients:
Pork Chops:
* 4 cloves garlic, minced
* 2 teaspoons thyme
* 1 teaspoon brown sugar
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon cayenne
* 1 teaspoon curry powder
* 4 pork chops, approximately 3/4 inch thick
* Vegetable oil, for frying
Mango Salsa:
* 1 mango, peeled, seeded and chopped
* 1/2 cup finely chopped red onion
* 1 Tablespoon cilantro, chopped
* 1 jalapeno pepper, finely chopped
* 1 Tablespoon lime juice
* 1/8 teaspoon salt
Directions:
To make the pork chops combine the garlic, thyme, brown sugar, allspice salt, pepper, cayenne, and curry powder in a large bowl or plastic ziplock bag. Add pork chops and rub the seasoning in. Marinate in the fridge for 30 minutes to one hour. Heat about 1 tablespoon in a large, heavy skillet over medium-high heat. Add pork chops and sear, about 3 minutes. Flip and repeat on the other side. Remove from heat, and cover, allowing the residual heat to cook the chops through, about three to five minutes, depending on the thickness of the pork chops. Test the thickest chop to ensure that there’s no pink. Top with mango salsa.
To make the salsa, combine all ingredients in a bowl and chill for at least 15 minutes to allow the flavors to meld.
Welcome! I'm Cate and Girl Cooks World is my recipe journal from my culinary trip around the world. 
wow ! that looks good :)
http://kitchensojourn.blogspot.com
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With a pan sear, are you able to eliminate risks of trichinosis?
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Hi Anonymous,
Even with the pan sear the pork still gets cooked thoroughly with the residual heat. According to the CDC, “Cooking is one of the most common methods of assuring that ‘Trichinella’ are destroyed; a temperature of 170 F (77 C) substantially exceeds the thermal death point and is usually achieved if the meat is cooked until it is no longer pink “
As noted in the instructions, please check the thickest part of the pork chop to ensure that there's no more pink. If you want to be super safe, break out the meat thermometer to test.
Thanks for asking!
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man i do something very similar with pork chops and mango salsa as well,great minds think alike;). I usually broil my pork chops a few mins on each side and add a wonderful homemade smokey/sweet barbecue glaze at the end which does lock in the moisture. Then I put it back in and let it get all oozy and bubbly…need I say more! That with the mango salsa is to die for. I so want to try your idea as well especially with the curry powder. My mouth is watering just thinking about it. ^_^
cheers,
charity
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