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Ingredients
- For the salsa
- 1 mango, cut into small dice
- 2 Roma tomatoes, seeded and cut into small dice
- 6 to 8 scallions, white and some of the green parts sliced thinly
- 1/2 habanero chile, seeded and minced (Add more if you dare!)
- 2 garlic cloves, crushed
- 2 tbsp minced fresh cilantro
- 1/2 lime, juiced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 bone-in pork chops, about 3/4-inch thick
- Salt
- Black pepper
- Paprika
Details
Servings 1
Adapted from cbs.com
Preparation
Step 1
Pork Chops with Fresh Mango-Habanero Salsa
Serves 4
Directions
Combine the mango, tomatoes, scallions, habanero, and garlic in a medium bowl. Mix well. Add the cilantro, lime juice, salt and pepper and mix well. Set the salsa aside at room temperature for 30 minutes, stirring occasionally.
Preheat the broiler on high, with the rack 5 to 6 inches from the heat. Season the pork chops on both sides with salt, pepper, and paprika. Place the chops on a pan and broil for 4 to 5 minutes, until golden brown. Flip the chops and cook for 4 to 5 minutes more, until golden brown and cooked to an internal temperature of 150ºF.
Transfer them to a platter to rest for 5 minutes before serving them with the chutney on the side.
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