Six mangos were lying around in my fruit bin. Six beautiful, colorful, plump, ripe mangos. There they sat, chilling and ripening and not being used. It got me thinking and randomly the Geico commercial with the sophisticated cavemen eating dinner. You remember the one, where the caveman on the right orders the roast duck with the mango salsa. Mango salsa!
Having thawed out some chops, I quickly grabbed those bad boys and threw down and rubbed in a heaping amount Island Style Spices. I seared one side of the pork chop on a high heat for 3 minutes. I shifted the heat down to low and flipped them chops over so the spices faced down on the grill and I let it sit for about 4-5 minutes.
In the meantime, Laureen and I made some amazing mango salsa in a large bowl. Below are the ingredients. I followed no clear type of measuring system. I tossed in “what looked right.” =)
- 1 ripe mango, pitted, peeled, and cut into small dice
- 2 plum tomatoes, seeded and cut into small dice
- 1/2 red onion
- 1/4 cup of chopped green onion
- 1/4 cup of chopped fresh cilantro
- 1 and 1/2 limes, squeezed & juiced
- Salt and chili pepper spice to taste (at the end)
- A splash of extra virgin olive oil (helps salsa “stick” or stay on the meat and keeps everything together)
In a small bowl, we combined all ingredients and tossed gently. Adding the oil and seasoning with salt and chilli pepper at the end to get that mango salsa goodness.
After plating the dish I lavished the salsa over the pork chop. It’s really hard to find a juicy pork chop without it being dry in some spots.
In the end, we had a satisfying healthy and balanced meal. We used the leftover salsa on chicken, burgers, low-fat tortilla chips and tacos! Just remember, if you decide to put mango salsa on a protein make the meat a bit spicy to counteract the sweetness of the salsa!