Name: Jerk-Style Pork, Mango & Bell Pepper Kebabs with Wilted Swiss Chard
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 mangoes; 6 pork chops, boneless; 3 red bell peppers; ½ medium red onion; 1 ½ bunches Swiss chard; apple cider vinegar; black pepper; cayenne pepper; cinnamon, ground; extra virgin olive oil; salt; thyme, dried

Jerk-Style Pork, Mango & Bell Pepper Kebabs with Wilted Swiss ChardJerk-Style Pork, Mango & Bell Pepper Kebabs with Wilted Swiss Chard — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 mangoes

6 pork chops, boneless

3 red bell peppers

½ medium red onion

1 ½ bunches Swiss chard

apple cider vinegar

black pepper

cayenne pepper

cinnamon, ground

extra virgin olive oil

salt

thyme, dried

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Peel and mince ginger and garlic. Peel, halve, and mince onion. Place all three in a large bowl, along with oil and spices, then whisk to combine the sauce.

Peel mangoes and slice flesh away from the pit, starting with the flat sides; large dice the flesh. Add to the bowl with the sauce.

Trim, seed, and large dice bell peppers. Add to the bowl.

Pat pork chops dry with paper towels and cut into 1-inch cubes. Add to the bowl and stir to combine. Thread mango, bell pepper, and pork onto the skewers, alternating ingredients; place on a plate. (If you don't have skewers, you can cook directly on the grill pan.)

Preheat a grill pan or regular skillet over medium-high heat.

Once the pan is hot, working in batches, add the skewers and grill, turning occasionally, until the pork is charred and cooked through, about 8 minutes. Remove to a clean plate.

Meanwhile, using a clean cutting board, fold chard leaves in half lengthwise and slice off the stems. Cut leaves and stems into bite-sized pieces, keeping them separate. Place leaves in a clean large bowl and stems in a small bowl. Set the large bowl aside for later use.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel and mince additional garlic. Add to the bowl with the chard stems.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chard stems, garlic, and spices; cook, stirring often, until stems are softened, about 2 minutes.

Add chard leaves to the skillet in handfuls, waiting for them to wilt slightly before adding the next handful. Continue to cook, stirring occasionally, until chard is tender, 2-3 minutes more.

Add vinegar to the skillet, stir to combine, and remove from heat.

To serve, divide skewers and chard between plates. Enjoy!

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