Flavor Bomb Pork Chops with Mango Salsa

5 from 1 reviews


  • 3 boneless pork loin chops
  • For the marinade:
  • 1 mango, peeled and diced*
  • 1 lime, juiced
  • 1 clove of garlic
  • 1 teaspoon diced red onion
  • A small drop of Sriracha (omit if you don’t like spice, add extra if you love spice)
  • 1/2 cup of water
  • A little salt and pepper
  • For the mango salsa:
  • 2 mangos, peeled and diced into small cubes* (1 cup)
  • 1/2 hot house cucumber, peeled, seeded, and diced into small cubes (1/2 cup)
  • 1 jalapeno, seeds and ribs removed, finely minced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely minced red onion
  • 1 medium avocado, diced into small cubes
  • 1 lime, juiced
  • Salt and pepper to taste


  1. In a blender, combine all ingredients for the marinade (mango, lime, garlic, red onion, Sriracha, water, and salt/pepper). Blend until smooth
  2. Place your pork chops into a baking dish or ziplock bag
  3. Pour marinade over top, and turn the pork chops over and over until they are all evenly coated
  4. Marinate for AT LEAST one hour – preferably several hours
  5. When your pork is done marinating, make your salsa before grilling it
  6. To make your salsa, add all ingredients (mango, cucumber, jalapeño, cilantro, red onion, avocado, lime juice, and salt/pepper to taste) to a medium bowl and stir to combine
  7. Let this sit in the fridge until your pork is done
  8. When your pork is ready to cook, remove from the marinade and season both sides with salt and pepper
  9. Cook your pork (grill is recommended). Pork isn’t like chicken – it doesn’t have to be totally cooked through. It can still be pink in the middle. But cook it to your preference
  10. Remove from the grill, let rest, top with mango salsa, and serve
  11. *Note about mangos – you have to chop them in a certain way because they have a long, flat seed that runs through the middle, from top to bottom. Their skin is also too thick to peel using a peeler (like you would for a carrot or apple). So, here’s how I do it: Slice around the seed with your knife, leaving you with four sections. Hold each section in your hand, and scoop the meat out with a spoon, exactly like you would do with an avocado. Dice it up from there!*