Broiled Pork Chops With Mango Sauce Recipes

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

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.

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

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.

PORK CHOPS WITH MANGO-BASIL SAUCE

Steps:

• Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
• Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk in cup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper.
• Prepare barbecue or preheat broiler. Brush pork with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil pork until just cooked through, about 5 minutes per side. Transfer to plates.
• Rewarm sauce over low heat, stirring occasionally. Drizzle over pork.

GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO

Steps:

• Prepare grill (do not spread charcoal out to edges of grill).
• Make mojo:
• 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
• Make rub:
• Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
• Grill pork:
• Brush both sides of pork with spice rub.
• Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
• Transfer to a platter and let stand, loosely covered, 5 minutes.
• Serve pork with mojo.

PORK CHOPS WITH MANGO SALSA

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.

MANGO-LIME PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the lime juice, soy sauce, honey and garlic. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , 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 meat stand for 5 minutes before serving., In a small bowl, combine the salsa ingredients. Cover and refrigerate until serving. Serve with pork.

TENDER PORK CHOPS WITH MANGO SALSA

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.