Aside from loving the spice rub in this recipe, I believe my favorite part is actually the mango salsa.
Every once in awhile I’ll pick up a couple of mangos from the grocery store and always enjoy the sweet treat. For this recipe I simply toss the mango with some cherry tomatoes, cilantro, red wine vinegar, and olive oil. This lets the bright flavor of the mango shine, which pairs well with the smoky pork chops.
The only issue is that mangoes can be so slippery and tricky to cut! Start with a ripe mango that is still firm, because if it is overly ripe it will become a mushy mess.
Since mangoes have a flat pit in the center, you want to try to cut along the sides of the pit and separate the flesh from the pit itself. Hold the mango in a standing position with one hand, and with the other cut down one side of the pit. Repeat with the other side. This should leave you with two outside pieces and a middle section that holds the pit.
For the outside pieces, make crisscross cuts into the flesh, but don’t pierce through the peel. Sometimes you are then able to peel pieces right off, or just use a small knife to cut away the pieces from the peel. For the center piece with the pit, use a paring knife to cut out the pit and take off the peel.
Phew. I told you mangoes can be tricky to cut. But their taste is well worth the effort. Mango adds bright juicy flavor to these delicious, Caribbean-flavored pork chops. You can be enjoying this taste of the tropics in less than 20 minutes.
Ingredients
- 2 6-oz. center-cut pork chops
- 1 mango, peeled, pitted, and diced
- 1/2 cup cherry tomatoes, quartered
- 2 tbsp fresh cilantro, chopped
- 2 tsp red wine vinegar
- 1 tsp extra virgin olive oil
- For the rub
- 1 tbsp dried thyme
- 1 tsp ground allspice
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/8 tsp cayenne
- Pinch of nutmeg
- Pinch of ground cloves
Directions
- Combine the ingredients for the spice rub in a small bowl and stir. Rub into the pork chops and set aside.
- Add the mango, tomatoes, cilantro, red wine vinegar, and olive oil to a small bowl and toss to combine. Set aside.
- Heat the grill to medium-high and cook the pork for 3-4 minutes per side, or until cooked through. Serve warm topped with mango salsa.
Servings
Time
More Good Pork Chop Recipes
Boneless Pork Chops with Peaches
These tender and juicy boneless pork chops are seared in a skillet and then transferred to the oven to finish cooking with sautéed peaches. The cooking time in the oven will depend upon the thickness of the pork chops, but the internal temperature should reach 140 degrees F. Serve with a side of cauliflower couscous.
Ingredients
1 tbsp coconut oil
2 boneless pork chops
Salt and pepper
2 peaches, pitted and diced
1/2 small onion, thinly sliced
1 tbsp white wine vinegar
2 tsp fresh parsley, chopped
Instructions
1. Preheat the oven to 400 degrees F. Melt the coconut oil in an oven-safe skillet over medium-high heat. Sprinkle the pork chops on both sides with salt and pepper. Sear in the skillet for 3-4 minutes per side until browned, then transfer to a plate and set aside.
2. Add the peaches, onion, white wine vinegar, and a pinch of salt and pepper to the skillet. Cook for 1-2 minutes, stirring regularly. Return the pork and any juices to the pan. Transfer the pan to the oven and cook for 6-8 minutes, until the pork is cooked through and the peaches are tender. Sprinkle with parsley to serve.
I made it for my grandma and I and we loved it!!! It tastes fabulous!!! I can’t wait to make it again with family and friends.
That’s great, thanks Katie!
I’m excited for summer — even tho it’s windy and blustery here. These mango sauced pork chops were the perfect recipe to get us out of the early spring doldrums. I made the salsa 8 hours ahead, to let the flavors meld. Also added some green bell pepper.
The rub is different than the usual brown sugar – spicy pepper rub. I loved the addition of coriander and nutmeg. We loved this recipe, and plan to serve it again when our kids are here next week for spring break. Thanks Rebecca.