To save time, 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, NY
PREP: 15 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
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
1. 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.
2. Drain and discard marinade. Grill pork 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.
3. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chops.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.