Caribbean Pork Chops with Mango Salsa

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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.