Sweet and spicy these grilled pork chops with mango chili salsa hit all the right notes! Juicy, grilled pork chops topped with fresh mango salsa is exactly what you need at your next barbecue.
While steaks will probably always be the king of the backyard cookout thick-cut, bone-in pork chops can give them a good run for their money. A thick and juicy pork chop seasoned simply with salt and pepper, but topped with a spicy flavor explosion is sure to wow all your guests. And be easier on your budget too!
Why bone-in pork chops?
Before I got into really learning about how to grill well I had no idea there was any difference between using bone-in and boneless pork chops. I would just grab whatever I saw first at the grocery store without a second thought. But then I would be disappointed when my chops came out dry and tough every time I attempted to grill them!
Turns out there is no magic secret other than using the right type of meat for the right situation. When it comes to grilling I prefer a thick cut (at least 1″), bone-in pork chop. This helps stretch out the cooking time, allowing the meat to cook to the right temperature without drying out.
Another thing to keep in mind is that hotter is not allows better. Blasting it on high heat on the grill may have it done in minutes, but it won’t give it time for the fat to render and for the meat to become delicious and tender.
How dice a mango?
I would highly recommend using fresh mango in this recipe if that is something that you have access to. Fresh fruit takes the flavor up a notch and maintains it’s texture better than canned. The problem when working with fresh mango though is that it can be difficult to figure out how to cut it.
There are two main methods I have found to do this. Either slicing off either side around the pit and dicing it while still attached to the skin. Or peeling the mango first and then slicing off either side and dicing them. I find it much easier to peel the mango first and then cut off the juicy “meat” and dice it to size. This video shows you exactly how to do that in just a couple of minutes. And taught me the genius trick of holding your slippery mango with a paper towel to keep it in place. If you have another method let me know in the comments below!
How do I chiffonade basil?
If you are asking yourself what the heck a chiffonade is don’t worry, I’m here to give you a quick explainer. Basically, it is a particular way of cutting certain herbs to maximize their flavor and texture. In this case, it will be used to cut basil. Basil is a very delicate herb and the leaves can be crushed easily and will blacken, which won’t look too great when serving your food.
To chiffonade basil, you stack the leaves on top of each other and roll them up tightly so they are a long, skinny tube. Taking a sharp knife cut along the roll close together to create thin ribbons of basil. Then use the basil to garnish your dish. It’s a very simple technique that makes you feel like a fancy chef. For a visual representation, you can watch this short video here.
I love when you share your creations with me! Be sure to tag me in your pictures when you make this recipe on Instagram with #thesimplesupper.
Pork Chops with Mango Salsa
Sweet and just a little bit spicy these pork chops are turned up a notch with a simple mango salsa. Serve with cabbage or cauliflower rice if you are looking for a low-carb dinner option.
Grilled Pork Chops
- 4 1" Thick Pork Chops Bone-In
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1 Cup Mango Diced
- 1 Red Bell Pepper Diced
- 1 Small Jalapeno Diced
- 1/2 Small Red Onion Diced
- 1 Tbsp Lime Juice
- 1 Tbsp Fresh Basil Chiffonade
- 1/4 Tsp Salt
- 1/8 Tsp Cayenne Pepper
Clean grill and turn to high to pre-heat to at least 500 degrees.
Prepare pork chops by patting them dry with a paper towel and sprinkling with salt and pepper on both sides. Set aside to come to room temperature while other ingredients are prepared.
Dice all ingredients for salsa into roughly even-sized pieces. Toss all ingredients for the salsa together and set aside. Cayenne pepper can be omitted if you don't want any heat.
Carefully place each pork chop down on the preheated grill. Turn down heat to medium-high and close the lid. Try to open the grill as few times as possible so it does not lose its heat.
Cook each pork chop for about 7 minutes and turn over. Be sure that none of the pork chops are touching each other at any point during the process. Remove the chops from the grill after an additional 7 minutes or when the internal temperature reaches 145 degrees.
Allow pork chops to rest for 5 minutes. Then top with 1/4 cup of mango salsa and serve warm!
- Serve with sauteed cabbage, cauliflower rice, or brown rice for a complete meal!
- It is important to use bone-in chops that are at least 1" thick as it will affect the cooking time if they are smaller or larger.
- See the post for more detailed instructions on how to dice a mango and how to chiffonade basil.