Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


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


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.


Rate or Review

Reviews (8 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.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.