Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
For the Glaze1/2 mango, peeled, seeded, and sliced
1/2 lime, zested and juiced
1 tbsp brown sugar
1 tsp grated fresh ginger
1 small red chili, deseeded and chopped
For the Salsa2 cups diced fresh pineapple
1 cup diced red pepper
1 small red onion, chopped
1/4 cup chopped fresh cilantro
1/2 tsp chili flakes
1/4 tsp fresh ground black pepper
juice of 1/2 lime
salt to taste
Rest of Ingredients
4 boneless pork shops (6 ounce each)
Take the pork chops from the refrigerator and let them rest at room temperature while you are preparing the salsa and glaze.
To make the glaze, place all the ingredients in a blender and blend until puree. Season with salt to taste. Pour 1/3 of the glaze over pork chops and turn to coat. Sprinkle the pork chops with salt and black pepper and set aside.
To make the salsa, place all the ingredients in a large bowl and mix to combine. Season to taste with salt.
Preheat the grill to medium hot. Brush the grill rack with oil and lay the pork chops on it. Grill the pork chops for about 3 minutes then flip them and cook them for another 3-4 minutes. Use the Chef Remi Cooking Thermometer to test doneness. Insert the thermometer into the thickest part of the pork chop and remove the chop from the grill at 145°F. Brush the grilled pork chops with 2 tablespoons of mango glaze. Serve with fresh salsa and remaining mango glaze.