Chili Lime Grilled Pork Chops with Mango Salsa

• 4 bone-in pork chops, 1-inch thick
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

Steps

1. 1 In a small bowl, mix chili powder, cumin, lime zest, and lime juice with olive oil to create the marinade.
2. 2 Rub the marinade all over the pork chops, season with salt and pepper, and let sit for 15 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Grill pork chops for 4-5 minutes per side, or until internal temperature reaches 145°F.
5. 5 For the salsa, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl.
6. 6 Serve pork chops immediately with a generous spoonful of mango salsa on top.

Equipment

• Grill
• Tongs
• Cutting board
• Chef's knife

Variations

• Substitute chicken breasts for pork chops for a lighter option.
• Add avocado chunks to the salsa for extra creaminess.

Substitutions

• Use pineapple in place of mango for a tropical twist.
• Substitute smoked paprika for chili powder for a smoky flavor.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A cold Mexican lager.

Nutrition

Tips

• For extra flavor, let the pork chops marinate for up to 4 hours in the refrigerator.
• Adjust the spice level by including or removing the seeds from the jalapeño.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Pork chops freeze well for up to 3 months; wrap tightly in foil or freezer bags. Thaw in the refrigerator before reheating. Salsa does not freeze well.

Serving Suggestions

• Pair with grilled corn on the cob and a fresh green salad.
• Serve with a side of black beans for a complete meal.

FAQ