Pork chops with green mango salsa

Pork chops with green mango salsasponsored-posts

I bet every cook has his Waterloo: those dishes that on occasion bring him to his knees. For some is baking, mine is meat.

I have never been a big meet lover, even if in my time I ate a few questionable meats that would give nightmares to a lot of you. Meat is meat, after all. But I am a veggie and seafood kind of gal. I can cook seafood in my sleep and my eyes blindfolded. Seafood is one of those foods I can say I’ve truly mastered.

Pork chops aren’t. Until now. These pork chops with green mango salsa just hit the spot.

Pork chops with green mango salsa

Unfortunately, my husband is an enthusiastic carnivore, the only one under our roof. My poor lesser half has been subjected to many of my experiments, some random successes and the occasional disaster.

And I could never get pork chops consistently right. Like many a cook has find out, pork chops tend to turn dry and tough if done wrong. I have had that experience many times, but I think I finally got it. The trick: High heat, short cooking time.

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An hour marinating, plus very-hot-but-quick cooking did the trick.

And because I love, looooooooove mangoes, I figured it would go perfectly well with the pork chops. I was right, after all, everything is better with mango. Don’t be afraid by this combination, the mangoes are not completely ripe, so they are not two sweet and retain its shape and texture. Serve with rice and you’ll have a quick, flavorful dish bursting with tropical flavors.

Pork chops with green mango salsa

To make the marinade I returned to one of my favorite products:  Mizkan rice vinegar. Rice vinegar is mild enough that it doesn’t ruin the taste of the pork chops, and it’s perfect for enriching and infusing the other flavors in the marinade.

Buen provecho!

Aunt Clara
Pork chops with green mango salsa
 
Prep time
Cook time
Total time
 
These pork chops with green mango salsa prove how versatile mango is. With a very subtle hint of sweet, this salsa packs all the flavors of the tropics in it.
Serves: 6 servings
Ingredients
  • 12 thin-sliced, boneless pork chops
  • 2 large unripe mangos, peeled and diced (see notes)
  • 1 cup of sugar-free mango juice
  • ¼ cup of Mizkan natural rice vinegar
  • 2 large red onions, diced
  • ¼ cup of chopped cilantro
  • ¼ cup of olive oil
  • 3 tablespoons of frying oil
  • Chili flakes (optional)
  • Sea salt
  • Pepper
Instructions
  1. Mix mango juice, vinegar, ½ teaspoon of freshly-cracked pepper and a teaspoon of sea salt.
  2. Place the pork chops in a zippy bag, add the mango mix, marinate in the fridge for two hours.
  3. Heat the olive oil in a large skillet over very low heat.
  4. Add the onions, simmer covered for 3 minutes, stirring often to make sure they don't burn.
  5. Add the mango, simmer covered while you proceed with the next steps.
  6. Remove the pork chops from the marinade, reserve marinade.
  7. Heat 1 tablespoon of frying oil in a large skillet over very high heat.
  8. Add 4 pork chops to the pan, be careful with hot oil splatters.
  9. Cook until the pork chops are golden brown on one side (about a minute). Turn around and brown on the other side.
  10. Remove from the pan and repeat steps eight to 10 with the rest of the pork chops.
  11. Add the marinade to the skillet with the mango. Season with salt, chili flakes and pepper to taste.
  12. Remove the mango salsa from the heat and serve immediately alongside the pork chops.
Notes
Pick mangos that are very firm and just starting to ripen.

Mizkan-Nakano Vinegars

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{ 6 comments… add one }

  • Boniche October 15, 2013, 11:42 PM

    These chuletas are to die for. I am definitely going to tray them.

  • Carmen September 16, 2013, 8:53 AM

    Love this!

  • Mari August 28, 2013, 11:52 PM

    I really like pork chops. How am I going to sleep now thinking of this delicious plate. I hope I have a few mangos left on the tree to try this sauce. I think the the mild sweetness the mangoes will add to the pork chops will be delicious.

    Have a great one :)
    Mari recently posted..Ombré Cake Decorating TechniqueMy Profile

    • Aunt Clara September 1, 2013, 9:50 PM

      You’ll love it. They disappeared in no time here.

  • Suzanne perazzini August 26, 2013, 3:37 AM

    That’s great advice because I am not consistent with my results in cooking pork. I will try that next time.
    Suzanne perazzini recently posted..Fried Cheese Gnocchi Appetizers – gluten free & low FODMAPMy Profile