Helllllo Summer Grilling!
On my way back from visiting my Brother in Denver I picked up a recipe magazine at the airport….and for $10, I found that it was worth every penny as I found a delicious pork chop recipe! I’ve always been on the hunt for one, but have only tried maybe twice to make pork chops and they never turned out as I remembered them growing up (mine were always overcooked…).
Once my Best Friend Nicole and I met, we were pretty much inseparable- that meant we took turns eating at her house or my house… Thankfully our parents just knew to plan for either her being a guest, or me a guest at their house. Nicole’s Mom, Renae, used to make the most delicious pork chops, and I was always so excited when it was pork chop night at the Haberman’s. So, Renae, thanks for all the dinners at your house! Here is me trying to make the comfort food you made for us, with my own twist!
Below is the first recipe as I made it, or you can view the original recipe here.
1 mango, peeled, pitted and cut up into small cubes
1/3 purple onion
splash of orange juice
splash of lime juice
pinch of salt
1/4-1/2 tsp of Milpas Pico De Gallo Seasoning
chopped cilantro to taste
2 bone-in pork chops fresh from the market seasoned with:
1/2 tsp salt
1 TBS paprika
1 TBS freshly ground cumin
1 1/2 TBS freshly ground coriander
Pinch of Milpas Pico De Gallo on each (for spice)
How To Cook Pork Chops Perfectly
Season pork chops as per above and then heat your pan with about 3 TBS of olive oil. Place the pork chops in the pan and leave until golden brown for about 3 minutes per side.
Remove from heat, and cover the pan for about 5 minutes to let the pork chops finish cooking internally. Hint: It should still be slightly pink when you turn the heat off and cover.
Plate the pork chops and top with the mango salsa! I served with toasted corn tortilla chips and some rustic bread heated in the oven with butter.
Look delicious? Let me know how it goes! Your taste buds will thank you!