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.
Everyday Food, May 2007
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Serves 4
- 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.
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