Caribbean Jerk Pork Chops and Jasmine Rice with Dried Fruit

Pork chops4 tablespoons commercial Caribbean jerk seasoning1 tablespoon fresh lime juice and zest2 tablespoons canola oil4 pork chops (14 ounces each), bones frenchedRice2 medium shallots, peeled and finely diced1 tablespoon canola oil1 cup jasmine rice 1/2 cups chicken broth1 teaspoon kosher salt2 tablespoon unsalted butter 1/4 cup dark raisins 1/4 cup golden raisins 1/4 cup dried cherries2 tablespoons chopped chives, choppedMango sauce4 tablespoons pureed fresh mango3 tablespoons olive oil1 tablespoon fresh lime juice 1/2 teaspoon salt 1/8 teaspoon ground red pepper2 tablespoons minced green onionsFor the chops: Mix the seasoning, lime juice, zest and oil together. Rub over all sides of the pork chops. Cover and refrigerate for 2 to 3 hours. Remove the pork from the refrigerator and let rest at room temperature while you start a medium-hot fire in a barbecue grill and start the rice.For the rice: Heat the oven to 375 degrees. In a large, ovenproof pot over medium-high heat, cook the shallots in the canola oil until soft. Add the rice, broth, salt and butter; cover with aluminum foil and place in the oven for about 20 minutes, until the liquid has been absorbed. Let the rice stand for at least 5 minutes. Stir in raisins, cherries and chives.To cook the chops: While the rice cooks, grill the chops over medium direct heat 6-8 minutes per side, or until they reach an internal temperature of 155 degrees.For the sauce: In a medium bowl, whisk mango puree, oil, lime juice, salt, pepper and green onions until well-combined.To serve: Mound the rice on a platter and surround with the chops. Drizzle the sauce on the pork chops.Serves four.Chef Randy Waidner, Entourage on American Lane, Schaumburg