Tender Pork Chops with Mango Salsa Recipe

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Tender Pork Chops with Mango Salsa Recipe
Tender Pork Chops with Mango Salsa Recipe photo by Taste of Home
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Tender Pork Chops with Mango Salsa Recipe

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4 1 3
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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 to the salsa. —Andrea Rivera, Westbury, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tender Pork Chops with Mango Salsa in Healthy Cooking August/September 2012, p39

Nutritional Facts

1 pork chop with 3/4 cup salsa: 330 calories, 12g fat (4g saturated fat), 86mg cholesterol, 67mg sodium, 25g carbohydrate (20g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1/2 starch, 1/2 fat.

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  • 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
  1. 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.
  2. 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.
  3. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chops. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tender Pork Chops with Mango Salsa in Healthy Cooking August/September 2012, p39

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MY REVIEW
pdarwin User ID: 7144531 227456
Reviewed Jun. 5, 2015

"I made this for my husband tonight and it was quite tasty. Next time I think I will try a different seasoning on the pork chops like lemon pepper or something with salt. I felt it needed some salt, but I added it as I ate it and it was quite good. The mango salsa was delicious and really complimented the chops.

Volunteer Field Editor since 2013"

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