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.

  • Prep:
  • Total Time:
  • Servings: 4
Glazed Pork Chops with Mango Salsa

Source: Everyday Food, May 2007

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

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