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
- 3 tablespoons cider vinegar
- 1 tablespoon salt-free steak grilling blend
- 1 tablespoon olive oil
- 4 bone-in pork loin chops (7 ounces each)
- 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.
Originally published as Tender Pork Chops with Mango Salsa in Healthy Cooking August/September 2012, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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