Best 10 Glazed Pork Chops With Mango Salsa Recipes

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Searching for an infinitely flavorful dish that is both tender and delectable? Look no further than glazed pork chops with mango salsa! With caramelized outsides and juicy interiors, these pork chops are sure to please even the most discerning palate. And when paired with the sweet and tangy mango salsa, this dish becomes an explosion of flavors that will leave you craving for more. From simple to sophisticated, this article will guide you through a variety of recipes, ensuring that you find the perfect one to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA



The Best Grilled Pork Chops with Mango Salsa image

Whether you're hosting a dinner party or need a quick weeknight meal for the family, this recipe for grilled pork chops with mango salsa is the answer.

Provided by Meghan Yager

Categories     Pork

Time 1h20m

Number Of Ingredients 19

4 bone-in pork chops
1 Tbsp vegetable oil (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp chili powder (ground ancho or your favorite style)
1 tsp smoked paprika
1/2 tsp packed brown sugar
1 tsp salt
1/4 tsp cayenne pepper
1 ripe mango, diced
1 cup cherry or grape tomatoes, chopped
1 small jalapeno, diced
1/2 small onion, diced
1/2 cup fresh cilantro, chopped
1 teaspoon lime juice, or more to taste
1 teaspoon olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Steps:

  • Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
  • Preheat the grill, and oil the grates if necessary, to prevent sticking.
  • Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
  • Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
  • Serve pork chops topped with salsa.

Nutrition Facts : ServingSize 1 chop with salsa, Calories 451 calories, Sugar 13.7 g, Sodium 915.2 mg, Fat 15.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 17.2 g, Fiber 2.6 g, Protein 58.6 g, Cholesterol 171.6 mg

PORK CHOPS WITH MANGO SALSA



Pork Chops with Mango Salsa image

Diced mango and chopped onion and pineapple make a fresh and fruity topping for these easy pork chops. For extra flavor, add chopped cilantro to the salsa. -Pete Johnson, Chippewa Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

3/4 cup plus 1 tablespoon Italian salad dressing with roasted red pepper and Parmesan, divided
6 boneless pork loin chops (5 ounces each)
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

  • Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 246 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 297mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

GLAZED PORK CHOPS WITH MANGO SALSA



Glazed Pork Chops with Mango Salsa image

Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

4 bone-in pork loin chops (each 8 to 10 ounces and 1/2 inch thick), trimmed of fat
Coarse salt and ground pepper
1 tablespoon adobo sauce
2 tablespoons brown sugar
1 mango, peeled and cut into 1/2-inch pieces
1/2 small red onion, finely chopped
1 small jalapeno chile (ribs and seeds removed), finely chopped
2 tablespoons fresh lime juice

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place pork on baking sheet; season with salt and pepper. Spread with adobo sauce; sprinkle with brown sugar.
  • Broil until an instant-read thermometer inserted in thickest part of a chop, avoiding bone, registers 155 degrees, 8 to 10 minutes. Let rest 5 minutes before serving.
  • Meanwhile, make salsa: In a medium bowl, combine mango, onion, jalapeno, and lime juice. Season with salt and pepper, and toss to combine. Top chops with salsa, and serve with Arugula Cucumber Salad, if desired.

Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 1 g, Protein 28 g

TENDER PORK CHOPS WITH MANGO SALSA



Tender Pork Chops with Mango Salsa image

I make the salsa and season the pork in the morning so it's ready to throw on the grill later. For a spicier topping, I add jalapenos to the salsa. -Andrea Rivera, Westbury, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3 tablespoons cider vinegar
1 tablespoon salt-free steak grilling blend
1 tablespoon olive oil
4 bone-in pork loin chops (7 ounces each)
SALSA:
2 medium mangoes, peeled and chopped
1 cup chopped sweet onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lemon juice
2 teaspoons honey

Steps:

  • In a large resealable plastic bag, combine the vinegar, grilling blend and oil. Add the pork; seal bag and turn to coat. Refrigerate for at least 2 hours., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chops.

Nutrition Facts : Calories 330 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

PORK CHOPS WITH MANGO SALSA



Pork Chops With Mango Salsa image

Mango, pineapple and onion make a fresh and fruity topping for these easy pork chops. For extra flavor, add cilantro to the salsa. TIP: Vidalia and other sweet onions are mild-flavored onions that are high in sugar and water content and low in tear-inducing sulfur compounds. Because of these properties, they are not suited for long-term storage, so you should use them within several weeks of purchase. It's important to keep them cool, dry and separate. Place in a single layer, wrapped seperately in foil or paper towels, in the vegetable bin of the refrigerator. If it is not possible to store them in the refrigerator, store them in the colest area of your home with good air circulation. --Taste of Home Test Kitchen Taste of Home Cooking Holiday - June 2010

Provided by ElizabethKnicely

Categories     Pork

Time 8h10m

Yield 6 pork chops with mango salsa, 6 serving(s)

Number Of Ingredients 6

3/4 cup Kraft roasted red pepper italian parmesan dressing
1 tablespoon Kraft roasted red pepper italian parmesan dressing
6 (5 ounce) boneless pork loin chops
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

  • Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turing occasionally.
  • In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving.
  • Drain and discard the marinade. Grill the chops, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a meat thermometer read 160°. Serve with salsa.

Nutrition Facts : Calories 265.5, Fat 10.1, SaturatedFat 3.5, Cholesterol 95, Sodium 69.3, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 31.2

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES



Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Number Of Ingredients 21

1 cup red wine vinegar
1 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt, to taste
2 mangoes, peeled and coarsely chopped
1 cup cooked black beans, or canned beans, rinsed and drained
2 green onions, finely sliced
1 tablespoon serrano pepper, seeded and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
1/4 cup chopped cilantro
Salt and freshly ground pepper, to taste
1 1/2 pounds yucca, peeled and cut into 3-inch sections
3 tablespoons kosher salt, plus more to taste
1 cup fine yellow cornmeal
1 tablespoon ancho chile powder
1 1/2 quarts peanut oil

Steps:

  • Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
  • For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.
  • For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS



Mango-Black Pepper Glazed Grilled Pork Chops image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

1/2 cup red wine vinegar
1/4 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt

Steps:

  • Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.

EASY GLAZED PORK CHOPS RECIPE BY TASTY



Easy Glazed Pork Chops Recipe by Tasty image

Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 thick-cut pork chops
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
4 tablespoons brown sugar
olive oil, for frying

Steps:

  • In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
  • Rub the pork chops in the spices generously.
  • Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
  • Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
  • Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

JERK PORK CHOPS WITH MANGO SALSA



Jerk Pork Chops With Mango Salsa image

Many years ago, I saw a couple of old Food Network shows where jerk chicken was made and accompanied by various fruits. I took notes and created this meal after several attempts to get it to fit my taste. It is funny to look back to my original recipe, as I actually used Vegetable Oil because I was too cheap to buy Olive Oil. I think we can all conclude that the Olive Oil tastes much better :)

Provided by Melanie B.

Categories     Pork

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 23

4 boneless pork chops, thick cut
1/2 cup olive oil
1 small red onion, roughly chopped
3 scallions, roughly chopped
1 habanero pepper, stem and seeds removed
1 tablespoon ginger, freshly grated
3 garlic cloves
2 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh ground
1/4 teaspoon clove, fresh ground
1/2 teaspoon allspice, ground
1 lime, juiced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 mangoes, peeled, cored, and diced
1/4 cup red onion, minced
2 tablespoons cilantro, fresh chopped
1 lime, juiced
1 tablespoon orange juice
salt, to taste
pepper, to taste

Steps:

  • Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
  • Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
  • Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
  • In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
  • Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.

Tips:

  • To achieve the best flavor and texture, choose thick-cut pork chops with at least 1 inch of meat.
  • For a more intense flavor, marinate the pork chops in the mango-lime mixture for at least 30 minutes before cooking.
  • Cook the pork chops over medium heat so that they have time to cook through without drying out.
  • Use a meat thermometer to ensure that the pork chops are cooked to an internal temperature of 145 degrees Fahrenheit.
  • Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
  • Serve the pork chops with the mango salsa spooned on top.

Conclusion:

These glazed pork chops with mango salsa are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are tender and juicy, while the mango salsa is sweet and tangy. This dish is sure to please everyone at the table.

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