Grilled Sweet and Spicy Pork Chops Mango Salsa Glaze

Let me tell you the secret for perfectly-cooked grilled pork chops with juicy sweet and spicy pork chops mango salsa and glaze. I am about to share with you my favorite cooking method for flavorful, and juicy pork chops, they turn picture-perfect, with lovely grill marks.

Why I ❤️ it • Recipe • Video • Ingredients • Video • Preparation

Sweet and spicy pork chops with mango salsa.

Why I ❤️ it

The green mango salsa with spices takes this to a whole new level: The glazing helps the chops retain is moisture, and gives it an amazing flavor. The salsa is an incredible combination of sweet, sour and spicy sauce – just the right level of sweetness, not honey-sweet. You may find that the mango salsa bears some resemblance to chutney, but it's way easier and quicker to make.

Like many a cook has found out, pork chops tend to turn dry and tough if done wrong. No more shoe-sole-looking, chewy pork chops, ever! And this is the most moreish salsa you'll ever have. It's going to be your one of your favorite weeknight dinners pork chop recipes.

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Utensils and tools

• Large bowl
• Kitchen tongs
• Meat thermometer
• Grill
• Paper towel

Ingredients

• 1 large ripe mango, or 2 small ones, peeled and diced
• 2 tablespoons of soy sauce
• 1 tablespoons kosher salt, (or more to taste), divided
• 1 tablespoon of of chili flakes (red pepper flakes)
• 1 teaspoon of black pepper (freshly-cracked, or ground)
• 2 tablespoons of apple cider vinegar
• 12 medium thickness sliced bone-in pork chops (about ¾ inch [2 centimeters])
• 1 large white onion, diced
• 1 large green mango, or 2 small, peeled and diced (see notes)
• 3 tablespoons of vegetable oil, plus extra to grease the grill
• Cilantro for garnishing, optional

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

1. How to make mango glaze / marinade

Blend the ripe mangos to make mango juice. Combine mango juice with soy sauce, salt, chili flakes, pepper, and vinegar, and stir to mix.

2. Marinate meat

Place the pork chops in a bowl, pour in the marinade, and coat all the pork chops with it.

Cover and let it rest for two hours in the refrigerator. At 1:45 mins start heating the grill at high temperature.

3. Grill the chops

Remove the pork chops from the marinade, and set the marinade aside for the next step.

Brush the grill with some oil and heat to high. Place the pork chops on the grill. Close it and cook for 4 minutes. Flip and cook covered for another 4 minutes. Remove from the grill.

4. Making the sauce

While the chops are in the grill, heat the oil in a skillet over medium-high heat. Stir in the onion and cook stirring until the onion becomes translucent. Stir in the green mango, and cook stirring for another minute. Pour in the marinade you had saved, and stir to mix.

Lower the heat to medium, cover, and cook for 5 minutes.

5. Serving

Serve the chops topped with the salsa, and any leftover salsa on the side. Sprinkle with some cilantro.

Variations

For a different flavor profile, you can substitute a tablespoon of sriracha sauce, 1 teaspoon of chili powder, or a teaspoon of cayenne pepper for the chili flakes.

I prefer medium-thickness bone-in pork chops, but you can also use boneless pork chops.

You can also use a thicker cut of pork chops if you prefer, just cook an extra 3-4 minutes, but confirm doneness by measuring the internal temperature with an instant read thermometer.

Another pork chop recipe with a similar profile flavor you can try is this pineapple teriyaki pork chops.

Top tips

If you like yours on the more sour side, serve alongside lime wedges so you can add fresh lime juice to taste.

Pick mangos that are very firm, they should be crispy when you bite them.

If you do not have a grill, you can make this recipe on a stovetop grill pan (same procedure), or in the oven broiler by cooking them for 5 minutes, then flip to broil for another 5 minutes on the other side. In both cases, check internal temperature to confirm doneness.

Serving suggestions

This is the one pork chop dish that I would not serve with mashed potatoes, instead, I suggest serving it with tostones, a small bowl of rice, or even broasted potatoes.

If you like yours on the more sour side, serve alongside lime wedges so you can add fresh lime juice to taste.

Nutritional information

Calories: 616kcal - Carbohydrates: 18g - Protein: 59g - Fat: 33g - Saturated Fat: 8g - Cholesterol: 180mg - Sodium: 716mg - Potassium: 1217mg - Fiber: 2g - Sugar: 15g - Vitamin A: 1160IU - Vitamin C: 38.4mg - Calcium: 38mg - Iron: 1.6mg

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