My Recipe Box

Spicy Pork Chops with Mango-Lime Salsa


Serves 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.

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
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.

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

Photo: Scott Phillips

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!

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.

Made this tonight, but used pork tenderloin sliced into medallions instead of chops. The salsa is awesome!

I just tried the Mango Salsa and it's really tasty! Perfect!

I've made this many times since it first appeared in FC. It's a wonderful great summer dinner with lots of flavor. My guests always love it!


When the plates came back after this dish, one of the chops had literally been gnawed to the bone. The spice mixture is fantastic (I subbed chili powder and added a little extra coriander, and used only jarred spices), and the mango salsa - you could eat it alone! Absolutely delicious, highly recommend.

The pork chops are absolutely wonderful, but can be pretty hot. The salsa is spectacular.

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