Jerk Pork Chops with Mango-Carrot Salad | Liberterre

Ingredients

• 1/4 cup canola oil
• 2 tbsp fresh thyme leaves
• 1 Scotch bonnet, cut in half and seeded
• 1 tbsp brown sugar
• 1 tbsp minced ginger
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp lime zest
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 4 bone-in pork loin chops, centre portion (approx. 300g each)
• 2 carrots, peeled and julienned
• 1 ripe mango, peeled and thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp rice wine vinegar
• 2 tbsp canola oil
• 2 tsp minced ginger
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 tbsp chopped fresh mint
• 1/4 cup chopped unsalted pistachios