Sunday, July 6, 2025
HomeCookingGrilled Marinated Pork Chops and Mango Salsa

Grilled Marinated Pork Chops and Mango Salsa



Grilled Marinated Pork Chops and Mango Salsa

After I need juicy, tender pork chops at house, I at all times flip to this easy marinade—it makes use of on a regular basis pantry staples and ensures a restaurant-quality caramelized crust. Simply marinate the pork chops for 1 to three hours for good outcomes each time. Serve grilled pork chops with Mango Salsa.

Grilled Pork Chops and Mango Salsa on a white plate.

Marinated Pork Chops + Mango Salsa

  • Tremendous Flavorful Marinade – This isn’t simply any marinade! I take advantage of orange preserves (marmalade), maple syrup, balsamic vinegar, and Dijon mustard for a glaze that’s equal components tangy, candy, and savory. It does double-duty as a glaze for further shine and taste. My steak marinade additionally works nice on pork chops.
  • Make-Forward Mango Salsa – You may whip up the salsa forward of time (simply don’t let it sit too lengthy or the avocado will get mushy!). It’s contemporary, colourful, and provides a cooling pop on a scorching day. It’s the right match for the juicy, caramelized chops. And actually, the salsa is so good, I take advantage of leftovers on tacos or salads the subsequent day! You can even attempt my peach salsa or Pico De Gallo.
  • Grill Marks = Summer time Targets – I really like these traditional grill marks and that golden caramelization. Searing the chops on excessive warmth provides you that smoky, barely charred crust you need in the summertime. For extra grilling concepts, attempt my grilled pork tenderloin, juicy grilled salmon, and tequila-lime grilled shrimp skewers.
Grilled Pork Chops and Mango Salsa in a black cast iron grill pan.
This photo shows all the ingredients needed for the pork chop marinade, grilled pork chops, and mango salsa (with labels).

The Final Pork Chop Marinade

  • Orange preserves & maple syrup/brown sugar: I take advantage of these for sweetness and caramelization, plus a touch of citrus from the orange jam (preserves). Additionally they assist get these attractive grill marks.
  • Balsamic vinegar & lime juice: These acids assist tenderize and brighten the pork chops. The lime retains issues contemporary and zesty, and balsamic provides depth and a gentle tang that rounds out the flavour.
  • Soy sauce: As an alternative of simply utilizing salt, I at all times add soy sauce. It acts as a brine, letting the marinade penetrate deeply for juicier, extra flavorful meat. Soy sauce additionally brings umami and is actually higher at tenderizing the pork than salt alone.
  • Dijon mustard: I toss in Dijon as a result of it emulsifies the marinade, serving to it keep on with the pork. Plus, it brings a bit warmth and sharpness, whereas its acidity provides further tenderizing energy.
  • Olive oil: I at all times add olive oil for moisture and to maintain the pork from drying out on the grill. It carries all of the flavors and helps preserve every little thing from sticking.
  • Seasonings (garlic powder, Italian seasoning, thyme, salt, pepper, purple pepper flakes): These spherical out the flavour—herby, savory, and a contact of warmth if I need it.
Pork chop marinade in a white bowl.

Mango Salsa

  1. This mango salsa is all about fast, contemporary taste with minimal prep.
  2. First, I merely cube up a ripe mango, half a purple bell pepper, a little bit of purple onion, and a small avocado, then toss all of it with chopped contemporary cilantro.
  3. For the dressing, I take advantage of lime juice, a splash of olive oil, and a pinch of salt.
  4. Combine every little thing in a bowl, add minced inexperienced chili or jalapeño if you happen to like warmth, and it’s prepared in about 10 minutes.
  5. Serve straight away for one of the best texture and taste.
Mango Salsa in a white bowl.

Learn how to Make the Marinade, Mango Salsa, and Grill Pork Chops

Full substances + directions are within the recipe card beneath.

  • Make pork chop marinade: Whisk preserves, maple syrup (or brown sugar), vinegar, lime juice, soy sauce, Dijon, garlic powder, Italian seasoning, thyme, olive oil, salt, and pepper in a bowl. Reserve ¼ cup of this marinade for basting.
  • Marinate the pork: Coat the pork chops with the remaining marinade in a bag or dish, cowl, and refrigerate for 3 hours.
Marinating pork chops in a marinade in a glass dish.
  • Make the mango salsa: Mix mango, purple bell pepper, purple onion, avocado, cilantro, lime juice, olive oil, and salt (add jalapeño if you’d like some warmth). Cowl and chill till prepared to make use of; for greatest texture, serve inside 2 hours.
Combining all the ingredients for the mango salsa in a white bowl.
  • Convey the pork to room temp: Take away the pork from the marinade and let it sit at room temp for half-hour.
  • Grill: Oil a scorching grill pan, then sear pork chops 4–5 minutes per facet, till caramelized and the interior temp hits 145°F.
  • Brush with the reserved marinade over the past minute of cooking for a shiny end. For thick chops, decrease warmth and prepare dinner a bit longer if wanted.
  • Let the chops relaxation beneath foil for five minutes, then serve with one other swipe of marinade and the mango salsa on high or alongside.
Brushing the grilled pork chops with the glaze in a black grill pan.
Grilled Pork Chops and Mango Salsa on a white plate.

Print

Pork Chop Marinade for Grilling (and Mango Salsa)

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After I need juicy, tender pork chops at house, I at all times flip to this easy marinade—it makes use of on a regular basis pantry staples and ensures a restaurant-quality caramelized crust. Simply marinate the pork chops for 1 to three hours for good outcomes each time. Serve grilled pork chops with Mango Salsa.
Course Foremost Course
Delicacies American, Mediterranean
Key phrase grilled pork chops, pork chop marinade, pork chops and mango salsa
Prep Time 25 minutes
Prepare dinner Time 15 minutes
Marination 3 hours
Complete Time 40 minutes
Servings 4
Energy 619kcal
Writer Julia

Elements

For the Marinade (and reserved glaze):

For the Pork Chops:

  • 4 bone-in pork chops about 1-inch thick – roughly 2 kilos complete (900 grams complete)

For the Mango Salsa:

  • 1 giant ripe orange or yellow mango finely diced, 1 cup (165 grams)
  • ½ giant purple bell pepper finely diced (60 grams)
  • ¼ cup finely chopped purple onion (40 grams)
  • 1 small agency avocado diced (100 grams)
  • 2 tablespoons chopped contemporary cilantro (5 grams)
  • 1 tablespoon lime juice (15 milliliters)
  • 1 teaspoon olive oil (5 milliliters)
  • Salt to style
  • small inexperienced chili or small jalapeño finely minced (for warmth), optionally available

Directions

Marinate the Pork Chops:

  • In a medium bowl, whisk collectively preserves, maple syrup (or brown sugar), vinegar, lime juice, soy sauce, Dijon mustard, garlic powder, Italian seasoning, dried thyme, olive oil, salt, and pepper.
  • Reserve ¼ cup (60 milliliters) of this marinade and put aside (this will likely be used for basting).
  • Place pork chops in a big zip-top bag or shallow dish. Pour the remaining marinade over the pork, turning to coat nicely.
  • Cowl and refrigerate for 3 hours.

Put together the Mango Salsa:

  • In a bowl, mix mango, purple bell pepper, purple onion, avocado, cilantro, lime juice, and olive oil.
  • Add salt to style and optionally available jalapeño if utilizing. Toss gently to mix.
  • Cowl and refrigerate till able to serve. For greatest texture, serve inside 2 hours of making ready.

Grill the Pork Chops:

  • Take away pork chops from marinade and let sit at room temperature for half-hour earlier than grilling.
  • Oil the pan: Evenly brush or spray the grill pan with a high-smoke level oil (avocado or canola oil works nicely).
  • Place pork chops within the scorching grill pan (work in batches if wanted to keep away from crowding). You need to hear a sizzle instantly.
  • Sear the primary facet for 4–5 minutes with out shifting them, till you get good grill marks and caramelization.
  • Flip the chops and sear the second facet for one more 4–5 minutes.
  • Verify inside temperature: Use a meat thermometer to make sure the thickest half reaches 145°F (63°C).
  • Glaze for shine (final minute): Over the past 1 minute of cooking, brush the highest of every chop with the reserved marinade. This can create a shiny, caramelized end.
  • Non-compulsory: For thicker chops (over 1 inch), you may decrease the warmth to medium, cowl loosely with foil, and prepare dinner for an extra 2–3 minutes to make sure they’re cooked by with out burning the outside.

Resting:

  • Switch pork chops to a plate, loosely tent with foil, and allow them to relaxation for five minutes to redistribute juices.

Serve:

  • Brush once more with the reserved marinade earlier than serving. Plate with mango salsa on high or on the facet.

Vitamin

Energy: 619kcal | Carbohydrates: 32g | Protein: 38g | Fats: 38g | Saturated Fats: 8g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 22g | Trans Fats: 0.2g | Ldl cholesterol: 117mg | Sodium: 947mg | Potassium: 1079mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1407IU | Vitamin C: 55mg | Calcium: 87mg | Iron: 3mg
Grilled Marinated Pork Chops in a black cast iron pan.
Grilled Pork Chops and Mango Salsa on a white plate.
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