Bone-in pork chops rubbed with warm spices, either grilled or pan-seared, and finished with a bright mango-lime salsa. Bold, fresh flavors make this an ideal weeknight meal when time is limited.
This Spicy Pork Chops with Mango-Lime Salsa recipe was passed to me by a close friend. It’s surprisingly simple, yet looks and tastes impressive.
The pork chops get a straightforward rub of cumin, coriander, and chipotle chile, then are quickly seared in a hot skillet. Grilling works beautifully too—especially in warm weather—adding a pleasant smoky note.
The mango-lime salsa is effortless—ripe mango, tomatoes, red onion, jalapeño, cilantro, and fresh citrus. Slightly sweet and slightly spicy, it pairs perfectly with the seasoned pork.
This dish carries moderate heat. Both the pork and the salsa have a bit of spice. If you prefer milder food, see the recipe notes for simple swaps so you can enjoy the dish without too much heat.
Bone-in pork chops are recommended because the meat often turns out juicier and more flavorful—the fat and bone help retain moisture. You can substitute any pork chop cut you prefer and still get a tasty result.
Quick and easy yet elegant, this recipe is perfect for a weeknight dinner but attractive enough for serving guests. The presentation is colorful and the flavors are vibrant.
Serving suggestions: buttered rice, Mexican couscous, or a bright lemony green salad.
Spicy Pork Chops with Mango-Lime Salsa
Ingredients
Mango-Lime salsa
- 1 ripe mango, peeled and diced small
- 2 Roma tomatoes, seeds removed, diced small
- 2 tablespoon finely chopped red onion
- 1 green onion, sliced thin
- ¼ cup fresh orange juice (about ½ large orange)
- 2 tablespoon fresh lime juice
- ¾ cup fresh chopped cilantro
- ½ jalapeno, seeded and finely chopped
- ¼ teaspoon chili powder
- ½ teaspoon salt
Pork chops
- 4 bone-in pork chops, ¼–½ inch thick ¼-inch chops cook faster
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 2 teaspoon dried chipotle chile pepper or smoked paprika
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon butter
- olive oil (for rubbing and cooking)
Instructions
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Combine all mango-lime salsa ingredients in a medium bowl, toss gently, and chill until ready to serve.
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In a small bowl mix cumin, coriander, chipotle chile, salt, and black pepper.
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Pat pork chops dry and rub the spice mixture evenly over both sides. Drizzle about 1 teaspoon olive oil per side to help the rub adhere.
Skillet method
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Heat a large skillet over medium-high heat and add 1 tablespoon butter. Sear chops 5–6 minutes per side for ¼-inch thick chops. Chops are done at 145°F. Adjust cooking time for thicker cuts.
Grilling method
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Preheat an indoor or outdoor grill to medium-high. Oil the grates and grill the chops, using similar timing to the skillet method. Use a meat thermometer to confirm doneness.
Serving
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After cooking, rest chops tented with foil for 5 minutes. Serve topped with a generous spoonful of mango-lime salsa.
Notes
- Bone-in ¼-inch thick chops: 5–6 minutes per side.
- Bone-in ½–3/4-inch thick chops: 10–12 minutes per side.
- Boneless ¼-inch thick chops: 3–5 minutes per side.
- Boneless ½–1-inch thick chops: 8–12 minutes per side.
Tips: Cooking times vary by pan or grill heat. Aim to remove the pork when it reaches 145°F and allow it to rest to retain juiciness.
To reduce spiciness: omit the chipotle and use regular chili powder, cut the black pepper to ½ teaspoon, and remove the jalapeño from the salsa or replace it with finely chopped green bell pepper.
Nutritional information is an estimate provided for convenience and may vary.
Nutrition
More Recipe Inspiration
- Marinated Grilled Chicken
- 20-Minute Caprese Chicken
- Grilled Maple Chipotle Pork Chops
- 4-Ingredient Grilled Chicken Kabobs
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