Montego Bay Pork Chops

• 1 can (11.3 ounces) mango nectar
• 1/4 cup white wine vinegar
• 3 garlic cloves, minced
• 1/2 habanero pepper, seeded and chopped
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 8 boneless pork loin chops (4 ounces each)
• 1 medium mango, finely chopped
• 1 small onion, finely chopped
• 1 small sweet red pepper, finely chopped
• 2 tablespoons lime juice
• 1/2 habanero pepper, seeded and finely chopped
• 1/4 teaspoon salt

1. In a large resealable plastic bag, combine the first 11 ingredients; add pork chops. Seal bag and turn to coat. Refrigerate for at least 4 hours. Meanwhile, combine salsa ingredients in a small bowl. Cover and refrigerate until serving.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145u0b0. Let meat stand for 5 minutes before serving. Serve with salsa.

mango, white wine vinegar, garlic, pepper, ground allspice, ground cinnamon, salt, ground cloves, cayenne pepper, ground nutmeg, pepper, pork loin chops, mango, onion, sweet red pepper, lime juice, pepper, salt

Taken from www.tasteofhome.com/recipes/montego-bay-pork-chops/ (may not work)