It might not yet be mango season, but I’m all ready for it! I still have a couple bags of mango that I froze from last year. I try to make stuff last, and then I kind of forget about it… whoops! I did the same thing with my thin mints, but that also means I get very excited when I find my hidden stash!
And mango salsa is a great use for leftover/frozen mango! Especially when it’s paired up with a perfectly spiced pork chop. As soon as I saw this recipe, I knew it was something I had to try, I just wanted to wait until mangoes were more in season. And I might have jumped the gun a little, but it’s soon… very soon. So for once I’m ahead of the game, and I’ve given you some food for thought (no pun intended :P).I’ve made these twice so far and they were wonderful each time. The first time, I was at my sister’s and she had pork chops, but no breadcrumbs and her original plan for the chops had fallen through, or she had forgotten an ingredient or something along those lines! She was asking me if I had any ideas, and I remembered that I had bookmarked this recipe. It worked out perfectly. She had all the spices in her pantry, and even had some mango papaya salsa from Trader Joe’s. The meal came together quickly, and I knew I had to make it again soon so my husband could try it. It was a hit with him, too, and it’s nice to know that you can easily make your own mango salsa, or use any store bought tropical salsa. So with summer right around the corner, keep this recipe in mind and spice up your summer with some tropical flair! 🙂One Year Ago: Lemon Bars
Pork Chops with Caribbean Rub and Mango Salsa
1½ teaspoons ground coriander
1½ teaspoons ground cumin
¾ teaspoon sugar
¾ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground allspice
⅛ teaspoon ground red pepper
4 (6-ounce) pork chops, bone-in or boneless
½ cup mango, diced
½ cup plum tomato, diced
½ cup cilantro, chopped
1 tablespoon red wine vinegar
2 teaspoons extra virgin olive oil
Combine first 7 ingredients in a small bowl. Rub pork chops with spice mixture.
Heat a skillet over medium-high heat. Coat pan with cooking spray; add pork to pan and cook 3 minutes on each side or until a thermometer registers 145 degrees F (slightly pink). If pork chops are thick, cook for 3 minutes on each side then bake at 350 degrees F for up to 10 minutes, until chops are fully cooked through.
In the meantime, combine mango, tomato, cilantro, red wine vinegar, and olive oil in a small bowl; toss gently. Serve salsa over pork.
Source: Our Best Bites, via Cooking Light
I didn’t realize that mango could be frozen. This sounds great, even better knowing now that the salsa can be made year-round.
Just A Smidgen said:
I was wondering when mangos are in season.. one pretty little ruby red fleshed one caught my eye yesterday and made me think about it.. now I know what to make when I go buy it today!!
I’ve done that freezing thing, too – and then found lovely treasures in the Spring that I meant to use over the winter. 🙂 I love mango salsa, so this pork chop would be amazing, I’m sure.
I didn’t eat pork chops in ages because I get so bored of my usual way of cooking them – lovely to see a more inspired serving method – I bet the flavour combination works really well!
Jessica Maher (@kbelleicious) said:
I have never thought to use mango with my pork. I have done it with peaches so I can see why it would be so delicious! Great recipe