Flavor Bomb Pork Chops with Mango Salsa
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 3 servings 1x
- 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
- In a blender, combine all ingredients for the marinade (mango, lime, garlic, red onion, Sriracha, water, and salt/pepper). Blend until smooth
- Place your pork chops into a baking dish or ziplock bag
- Pour marinade over top, and turn the pork chops over and over until they are all evenly coated
- Marinate for AT LEAST one hour – preferably several hours
- When your pork is done marinating, make your salsa before grilling it
- 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
- Let this sit in the fridge until your pork is done
- When your pork is ready to cook, remove from the marinade and season both sides with salt and pepper
- 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
- Remove from the grill, let rest, top with mango salsa, and serve
- *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!*
