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Tender Pork Chops with Mango Salsa

 Tender Pork Chops with Mango Salsa
I make the salsa and season the pork in the morning so it's ready to throw on the grill later. For a spicier topping, I add jalapenos into the salsa. —Andrea Rivera, Westbury, New York
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 3 tablespoons cider vinegar
  • 1 tablespoon salt-free steak grilling blend
  • 1 tablespoon olive oil
  • 4 bone-in pork loin chops (7 ounces each)
  • SALSA:
  • 2 medium mangoes, peeled and chopped
  • 1 cup chopped sweet onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons honey


  • In a large resealable plastic bag, combine the vinegar, grilling
  • blend and oil. Add the pork; seal bag and turn to coat. Refrigerate
  • for at least 2 hours.
  • Drain and discard marinade. Grill chops, covered, over medium heat or
  • broil 4-5 in. from the heat for 4-5 minutes on each side or until a
  • thermometer reads 145°. Let stand for 5 minutes before serving.
  • Meanwhile, in a small bowl, combine the salsa ingredients. Serve with
  • chops. Yield: 4 servings.

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Tender Pork Chops with Mango Salsa (continued)

Nutritional Facts: 1 pork chop with 3/4 cup salsa equals 330 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 67 mg sodium, 25 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1/2 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.