Grill-Pan Pork Chops with Mango and Herb Salad
By Mark HuxsollPublished on October 18, 2022
Time
1 hour, plus 1 hour marinating
Yield
Serves 4 to 6
Ingredients
Pork Chops
1 tablespoon fish sauce 1 tablespoon packed dark brown sugar 1 tablespoon vegetable oil, plus oil for grill pan1 tablespoon grated fresh ginger 3 garlic cloves, minced2 teaspoons grated lime zest 1½ teaspoons table salt 1 teaspoon pepper 8 (3- to 4-ounce) boneless pork chops, ½ inch thickSalad
12 ounces (1½ cups) frozen mango, thawed and chopped½ cup fresh cilantro leaves, chopped½ cup fresh mint leaves, chopped2 shallots, sliced thin4 teaspoons grated lime zest plus 2 tablespoons lime juice (2 limes)2 teaspoons fish sauce 1 teaspoon grated fresh ginger ½–1 Thai chile, sliced thinBefore You Begin
If ½-inch-thick chops are unavailable, use four 1-inch-thick chops and cut them in half horizontally. Combine the salad ingredients just before serving. A clean, well-seasoned grill pan will prevent sticking. For a spicier dish, use the full Thai chile.
Instructions
- Combine fish sauce, sugar, oil, ginger, garlic, lime zest, salt, and pepper in 1-gallon zipper-lock bag. Transfer pork to bag; press air from bag, seal bag closed, and then turn bag to coat pork in marinade. Refrigerate for at least 1 hour or up to 24 hours, turning occasionally.
- Heat cast-iron grill pan over medium heat for 10 minutes. Using tongs, lightly moisten folded paper towel with oil and swipe towel over small area of grill pan; a sufficiently preheated pan will begin smoking within 5 seconds of oiling. Place 4 pieces pork in pan (handle will be very hot) and press gently with tongs to ensure even contact. Cook pork without moving it until well marked on first side, about 3 minutes. Using tongs, flip pork and continue to cook until well marked on second side, about 3 minutes longer. Transfer pork to serving platter, tent with aluminum foil, and repeat with remaining 4 pieces pork; discard marinade. Let pork rest for 10 minutes.
- Toss all ingredients together in bowl. Serve pork with salad.
for the pork chops
for the salad
Time
1 hour, plus 1 hour marinatingYield
Serves 4 to 6Ingredients
Pork Chops
1 tablespoon fish sauce
1 tablespoon packed dark brown sugar
1 tablespoon vegetable oil, plus oil for grill pan
1 tablespoon grated fresh ginger
3 garlic cloves, minced
2 teaspoons grated lime zest
1½ teaspoons table salt
1 teaspoon pepper
8 (3- to 4-ounce) boneless pork chops, ½ inch thick
Salad
12 ounces (1½ cups) frozen mango, thawed and chopped
½ cup fresh cilantro leaves, chopped
½ cup fresh mint leaves, chopped
2 shallots, sliced thin
4 teaspoons grated lime zest plus 2 tablespoons lime juice (2 limes)
2 teaspoons fish sauce
1 teaspoon grated fresh ginger
½–1 Thai chile, sliced thin
Test Kitchen Techniques
Ingredients
Pork Chops
1 tablespoon fish sauce
1 tablespoon packed dark brown sugar
1 tablespoon vegetable oil, plus oil for grill pan
1 tablespoon grated fresh ginger
3 garlic cloves, minced
2 teaspoons grated lime zest
1½ teaspoons table salt
1 teaspoon pepper
8 (3- to 4-ounce) boneless pork chops, ½ inch thick
Salad
12 ounces (1½ cups) frozen mango, thawed and chopped
½ cup fresh cilantro leaves, chopped
½ cup fresh mint leaves, chopped
2 shallots, sliced thin
4 teaspoons grated lime zest plus 2 tablespoons lime juice (2 limes)
2 teaspoons fish sauce
1 teaspoon grated fresh ginger
½–1 Thai chile, sliced thin
Test Kitchen Techniques
Ingredients
Pork Chops
1 tablespoon fish sauce
1 tablespoon packed dark brown sugar
1 tablespoon vegetable oil, plus oil for grill pan
1 tablespoon grated fresh ginger
3 garlic cloves, minced
2 teaspoons grated lime zest
1½ teaspoons table salt
1 teaspoon pepper
8 (3- to 4-ounce) boneless pork chops, ½ inch thick
Salad
12 ounces (1½ cups) frozen mango, thawed and chopped
½ cup fresh cilantro leaves, chopped
½ cup fresh mint leaves, chopped
2 shallots, sliced thin
4 teaspoons grated lime zest plus 2 tablespoons lime juice (2 limes)
2 teaspoons fish sauce
1 teaspoon grated fresh ginger
½–1 Thai chile, sliced thin
Test Kitchen Techniques
Why This Recipe Works
A grill pan creates grill marks and flavor indoors. Cutting boneless pork chops into thin cutlets helped them soak up the potent fish sauce–based marinade. The brown sugar in the marinade not only seasoned the chops but also helped them pick up deeper browning. To minimize the smoke, it was important to heat the grill pan over medium heat. Using frozen mango in the salad saved time and brought bright mango flavor.
Before You Begin
If ½-inch-thick chops are unavailable, use four 1-inch-thick chops and cut them in half horizontally. Combine the salad ingredients just before serving. A clean, well-seasoned grill pan will prevent sticking. For a spicier dish, use the full Thai chile.
Instructions
- Combine fish sauce, sugar, oil, ginger, garlic, lime zest, salt, and pepper in 1-gallon zipper-lock bag. Transfer pork to bag; press air from bag, seal bag closed, and then turn bag to coat pork in marinade. Refrigerate for at least 1 hour or up to 24 hours, turning occasionally.
- Heat cast-iron grill pan over medium heat for 10 minutes. Using tongs, lightly moisten folded paper towel with oil and swipe towel over small area of grill pan; a sufficiently preheated pan will begin smoking within 5 seconds of oiling. Place 4 pieces pork in pan (handle will be very hot) and press gently with tongs to ensure even contact. Cook pork without moving it until well marked on first side, about 3 minutes. Using tongs, flip pork and continue to cook until well marked on second side, about 3 minutes longer. Transfer pork to serving platter, tent with aluminum foil, and repeat with remaining 4 pieces pork; discard marinade. Let pork rest for 10 minutes.
- Toss all ingredients together in bowl. Serve pork with salad.
for the pork chops
for the salad
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