Grilled Pork Chop with Corn Mango Salsa

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30 minutes

12 minutes


    • 4
      Canadian Pork Loin Chops, 1"/2.5 cm thick
    • 3 Tbsp
      50 mL
      olive oil, divided
    • 1 cup
      250 mL
      diced mango
    • 1/2 cup
      125 mL
      chopped cilantro
    • 1/2 cup
      125 mL
      chopped green onions
    • 2 Tbsp
      25 mL
      fresh lime juice
    • 1
      clove garlic, minced
    • 1
      ear fresh corn
    • 1 Tbsp
      14 mL
      chili powder
    • 1 Tsp
      5 mL
      sea salt
    • 2 tsp
      10 mL
      coarsely ground black pepper


Salsa: In a mixing bowl, combine 2 Tbsp/25 mL olive oil, diced mango, cilantro, green onions, lime juice, and garlic; season to taste. Cut off corn kernels with a sharp knife. In a non-stick skillet heat, 1 Tbsp/15 mL oil and sauté kernels until lightly browned, about 4 minutes, stirring frequently. OR: Place husked corn on grill, on medium-high heat, and grill until evenly but lightly charred, about 10 minutes. Turn frequently. When cool enough to handle, cut kernels from cob and stir into mango cilantro mixture. Use immediately, or cover and refrigerate for up to 3 days.

Chops: Combine chili powder, salt and pepper. Rub into chops. Preheat grill on high; reduce heat to medium-high. Grill chops on lightly oiled grill over medium-high heat for a total of about 12 minutes, depending on thickness, until meat thermometer registers 155-160ºF (68-71ºC). Do not overcook. Remove from heat, cover loosely and let rest a few minutes before serving. Chops can also be pan-fried. Serve with Corn Mango Salsa.

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