Pork Chops with Green Mango Salsa Recipe: This prove how versatile mango is. With a very subtle hint of sweet, it packs all the flavors of the tropics in it.
Course Dinner, Lunch
Keyword green mango, mango verde
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Clara Gonzalez
1cupof sugar-free mango juice
1/4cupof Mizkan natural rice vinegar
1teaspoonof freshly-cracked pepper(or more to taste), divided
1 1/2teaspoonof kosher salt(or more to taste), divided
12thin-sliced, boneless pork chops
3tablespoonsof olive oil
2large red onions, diced
2large unripe mangos, peeled and diced (see notes)
3tablespoonsof oil for frying, divided
1/4cupof chopped cilantro
1/2teaspoonof chili flakes(or more to taste) [optional]
Mix mango juice, vinegar, 1/2 teaspoon of freshly-cracked pepper and a teaspoon of kosher salt. Place the pork chops in a zippy bag, add the mango mix, marinate in the fridge for two hours.
Once the chop has been marinating for two hours, heat the olive oil in a large skillet over very low heat. Add the onions, cook covered for 3 minutes, stirring often to make sure they don't burn. Add the mango, simmer covered while you proceed with the next steps.
Remove the pork chops from the marinade, reserve marinade. Heat 1 tablespoon of frying oil in a separate large skillet over very high heat. Add 4 pork chops to the pan, be careful with hot oil splatters. Cook until the pork chops are golden brown on one side (about a minute). Turn around and brown on the other side. Remove from the pan and repeat steps eight to 10 with the rest of the pork chops.
Add the marinade to the skillet with the mango. Sprinkle with cilantro and season with kosher salt, chili flakes and pepper to taste. Remove the mango salsa from the heat and serve immediately alongside the pork chops.
Pick mangos that are very firm and just starting to ripen.