Boneless Pork Chops with Mango-Mint Salsa
By America's Test KitchenPublished on April 4, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
10 ounces (1 ½ cups) frozen mango, thawed and chopped fine¼ cup olive oil 3 tablespoons lime juice (2 limes)1 jalapeño chile, stemmed, seeded, and minced2 tablespoons chopped fresh mint Salt and pepper 4 (8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
Before You Begin
You can substitute one fresh mango for the frozen mango.
Instructions
- Combine mango, 3 tablespoons oil, lime juice, jalapeño, and mint in bowl. Season with salt and pepper to taste.
- Pat chops dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve chops with mango-mint salsa.
Time
30 minutesYield
Serves 4Ingredients
10 ounces (1 ½ cups) frozen mango, thawed and chopped fine
¼ cup olive oil
3 tablespoons lime juice (2 limes)
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons chopped fresh mint
Salt and pepper
4 (8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
Ingredients
10 ounces (1 ½ cups) frozen mango, thawed and chopped fine
¼ cup olive oil
3 tablespoons lime juice (2 limes)
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons chopped fresh mint
Salt and pepper
4 (8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
Ingredients
10 ounces (1 ½ cups) frozen mango, thawed and chopped fine
¼ cup olive oil
3 tablespoons lime juice (2 limes)
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons chopped fresh mint
Salt and pepper
4 (8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
Why This Recipe Works
Frozen mango is always ripe and already peeled, making this salsa a quick and delicious side to the pan-seared pork.
Before You Begin
You can substitute one fresh mango for the frozen mango.
Instructions
- Combine mango, 3 tablespoons oil, lime juice, jalapeño, and mint in bowl. Season with salt and pepper to taste.
- Pat chops dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve chops with mango-mint salsa.
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