Pork chops are great value for money and can be jazzed up in many ways to make flavoursome meals. Pork chops with mango salsa is very easy to make and healthy, especially when served with a simple raw fennel and rocket salad. For hungrier appetites serve with rice mixed with sweetcorn and peas or noodles and broccoli tossed in a little sesame oil and sprinkled with sesame seeds. Choose a mango that’s ripe for the best flavour and juicy texture, it should just feel soft when gently pressed. We’ve coated the chops in sweet chilli sauce mixed with crushed coriander seeds for a sticky, spicy sweetness but if you have any mango chutney that can be used instead.
- 4 pork chops
- 3tbsp sweet chilli sauce
- 1tsp coriander seeds, crushed
- 1 ripe mango, peeled and chopped
- ½ small red onion, finely chopped
- ½ green chilli, deseeded and finely chopped
- Juice ½ lime
- Fennel and rocket salad, to serve
Preheat the grill to medium and place the pork chops on a foil-lined grill pan. Mix together the chilli sauce and crushed coriander seeds and brush over both sides of the chops. Grill the chops for 8-10 mins each side depending on the thickness, until lightly charred in places and completely cooked through.
While the chops are grilling, mix together the mango, onion, chilli and lime juice and season with a little salt.
When the chops are cooked spoon the mango salsa on top and serve with sliced raw fennel and rocket leaves.
The easiest way to prepare a mango is to cut off the two ‘cheeks’ either side of the large fibrous stone in the centre. Cut the flesh on each ‘cheek’ into squares, down to but not through the skin. Push the skin upwards to make a dome, the mango squares will pop up and you can just cut them away from the skin.