Yesterday was a solid 79 degrees and I thought it was time to do something bright, light and full of flavor. It may still be April but it is feeling like Summer here. Although I am not quite ready to leave the house in shorts yet, for fear of causing an accident by blinding drivers with my pasty white legs, I was ready for a bright Summer dish.
Check it out, grilled marinated pork chops, mango, pineapple and lime…how can you go wrong?!
Squeeze the juice from 2 limes and add 1/4 tsp zest.
Add 1 Tbs of honey.
Dice and seed one jalapeno. Don’t touch your face or worse your eye, it will burn….not that I have any experience with that.
Mince 3 cloves of garlic.
Dice 1/4 of a red onion, which comes out to about 1/4 cup. Give or take, it’s not an exact science.
Combine everything into a small bowl and whisk in 1/2 cup of olive oil.
Pour marinade over pork chops in a resealable plastic bag and refrigerate for up to 3 hours.
When it is almost time to grill your chops, combine all the salsa ingredients together in a bowl and set aside, letting all the flavors meld together.
Remove the chops from the marinade and let sit out for a few minutes to get the chill off.
Since Obed was still at work I decided to use my grill skillet for fear of singeing arm or eyebrow hairs, because it would happen.
Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing.
Spoon salsa over the pork chops and enjoy!
I served the pork chops with a side of jasmine rice scented with lime and cilantro. Just cook the rice according to the package directions and toss in some lime zest and cilantro when it is done. I got a lot of Mmmm’ing and grunting from Obed.
I was very please with this dish. I did have a fear that it maybe too limey but that was not the case. This is a super easy dish for a weeknight meal or an effortless weekend grill. The pork chops where full of flavor and tender. The salsa was light, sweet, tangy and crisp with just a little crunch from the onions and peppers.
The salsa would also be perfect over grilled chicken or fish.
Marinated Pork Chops with Pineapple Mango Salsa (adapted from Food Network: The Neelys)
- 1/4 teaspoon lime zest
- 2 limes, juiced
- 1 tablespoon honey
- 1/4 cup red onion, chopped
- 1 jalapeno, chopped and seeds removed
- 3 garlic clove, chopped
- 1/2 cup olive oil
- 1 cup canned pineapple chunks, drained
- 1 mango, cubed
- 1 tomato, diced
- 1/2 red onion, minced
- 1 small jalapeno, diced
- 1 tablespoon chopped cilantro leaves
- 1 lime, juiced
- Salt and pepper
- 4 bone-in, center-cut pork chops
For the marinade:
Whisk all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
For the salsa:
Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
Preheat grill to medium heat.
Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.
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