Under 30 Minutes
Glazed Pork Chops with Mango Salsa
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. Look for canned chipotle chiles in adobo -- a zesty tomato-based sauce -- by the Mexican foods. Spoon out 1 tablespoon of sauce, freeze what's left in an ice-cube tray, and store for future use.
- 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
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.
SourceEveryday Food, May 2007