West Indies Pork Chops with Black Bean-Mango Salsa


by: Smiley Day

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. When British colonists got a taste, they devoured this alternative to their usual fare of meat boiled in iron pots, and they improved on it by bringing domesticated pigs to the party. The term evolved into barbecue.


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serves: 4

4 bone-in pork rib chops (about 8 ounces each and 3/4 inch thick)

Extra virgin olive oil


1 cup canned black beans, rinsed

1 large mango (about 1 pound, cut into 1/4-inch dice)

1/4 cup thinly sliced scallions, white and light green parts only

3 tablespoons finely chopped fresh basil

1 tablespoon extra virgin olive oil

2 teaspoons fresh lime juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground cumin

1/8 teaspoon pure chile powder


1 teaspoon light brown sugar

1 teaspoon granulated garlic

1 teaspoon dried thyme

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground allspice

Nutrition Facts
West Indies Pork Chops with Black Bean-Mango Salsa

Servings Per Recipe: 4

Amount per Serving

Calories: 587

  • Total Fat: 29.1 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 131.6 mg
  • Sodium: 956.5 mg
  • Total Carbs: 29.8 g
  •     Dietary Fiber: 6.4 g
  •     Sugars: 16.9 g
  • Protein: 50.9 g

how is this calculated?

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1.  To make the salsa: In a medium bowl, mix the salsa ingredients. Let stand at room temperature

2.  For 1 to 2 hours.

3.  To make the rub: In a small bowl, mix the rub ingredients with your fingertips. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the chops on both sides with oil and season with the rub. Grill over Direct High heat until barely pink in the center of the meat, 6 to 8 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salsa.

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