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Recipe

Spicy Pork Chops with Mango-Lime Salsa

Scott Phillips

Servings: four.

Look for thick chops (1-1/4 to 1-1/2 inches thick) for this recipe; they’re less likely to dry out during cooking.

Ingredients

For the salsa:

  • 1 ripe mango, pitted, peeled, and cut into small dice
  • 2 plum tomatoes, seeded and cut into small dice
  • 1/4 cup small-diced red onion
  • 2 scallions (white and light- green parts), thinly sliced
  • 3/4 cup loosely packed, roughly chopped fresh cilantro
  • 1/4 cup fresh orange juice
  • 2 Tbs. fresh lime juice
  • 1/2 tsp. Tabasco
  • Kosher salt
  • 1 Tbs. peanut or canola oil

For the chops:

  • 1 Tbs. cumin seeds
  • 1 Tbs. freshly cracked coriander seeds
  • 1 Tbs. ground dried chile (chipotle is good, but ancho or New Mexico will work, as will a mild chili powder)
  • 1 Tbs. kosher salt
  • 1 Tbs. freshly cracked black pepper
  • 4 bone-in center-cut pork chops (1 to 1-1/2 inches thick)
  • 2 Tbs. olive oil; more if needed

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 450
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 100
      Sodium (mg): 2440
      Carbohydrates (g): 18
      Fiber (g): 4
      Protein (g): 33

Preparation

Make the salsa:

  • In a small bowl, combine the mango, tomatoes, onion, scallions, cilantro, orange juice, lime juice, and Tabasco. Toss gently to combine. Season with salt to taste. Drizzle with the oil and gently toss again.

Cook the pork chops:

  • Combine the cumin, coriander, ground dried chile, salt, and pepper in a small bowl. Pat the pork chops dry with paper towels and rub each side evenly with the spice mixture. Heat the olive oil in a very large sauté pan over medium-high heat until hot but not smoking. (If you don’t have a sauté pan large enough to fit the chops without crowding, use two smaller sauté pans, heat 1-1/2 Tbs. olive oil in each, and cook two chops in each.) Cook the chops until well browned on one side, 3 to 5 minutes. Turn and cook the other side until the meat is done, 2 to 4 min. (If they start to burn, turn down the heat slightly.) To check for doneness, make a small cut near the bone and look inside—the pork should have a hint of pinkness. If it’s still red, cook for another minute and check again. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 min. before serving with the salsa.

Reviews

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Reviews

  • AtalantaRunning | 04/05/2017

    I've made this many times since I saw it in an old issue of Fine Cooking magazine I bought. This is one of my go-to dishes since I always have the ingredients in my pantry. It's very easy to make and it tastes fantastic!

  • user-4489222 | 02/07/2015

    Oh my gosh, Wow! That's what I call a "crazy orgasm of sweet sexy flavor" just the way I like it a little on the spicy side. I used ground seasons in the rub, Chipotle and Ancho powder, also used Asian pear instead of mango in salsa...fabulous! Five stars for flavor and simplicity.

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