We haven’t been updating our food blog as frequently as before because we’ve been caught up in the hustle and bustle with life. We wish we had more down time to cook and take photos, but it’s a lot more work than it looks. And on top of that, I’m now battling a cold! Maybe it’s a sign to say I need to stop working so much? *shrugs* My A.D.D personality gets the best of me. So with that, here’s a simple and colorful recipe that you can make any night of the week. I wanted to use up the miscellaneous veggies we harvested from our garden, as well as the thin pork chops we had in the freezer. The Grilled Pork Chops with Mango-Cucumber Salsa actually paired nicely together. I can’t help but be redundant about what I make at home to eat, because I’m a sucker for colorful fresh food!
First thing that needs to be done is marinate the 2-3 pork chops with 1/2 cup Orange Juice, 2 tbsp soy sauce, 1 tbsp honey, and 2 tbsp olive oil. Let it sit in the fridge for a couple of hours until you are ready to grill it. It's going to be tender with a salty-sweet flair.
My mom always gives me mangoes when I come visit, so let's just say I always have a few of these on hand. The best way to cut these up quickly with little mess is to halve the mangoes and cut them into little squares. Then take a spoon and scoop it out. No chopping required!
Unfortunately you can't do the mango trick with all of the other veggies! Time to chop chop chop... 1 cup cucumbers, 1 cup tomatoes, 1 cup green bell pepper, 1/2 cup red onion, 1 jalapeno, and of course, the 1 cup of mangoes.
Now add in the juice of 1 lime, 1 tbsp rice wine vinegar, 1 tbsp olive oil, 1 tbsp Orange Juice, and some chopped cilantro for extra freshness. Add salt & pepper to taste. I let this sit in the fridge for a few hours to incorporate all of the flavors.
Summer time is all about BBQing! These taste best on the grill because of the nice char marks, but a pan will do fine if cooking indoors.
This is a meal fit for eating outdoors in our garden with a nice glass of Chardonnay. You can see our tomato jungle in the background which is yielding a ridiculous amount of cherry tomatoes. What makes this salsa so refreshing is you get the nice crunch of the veggies and a sweetness from the mangoes, along with a little kick from the jalapeño. This is a fun and simple dish that you can make with your own leftover vegetables (and fruit). Cheers to a fantastic summer!
To view or print-out this recipe, click here: Grilled Pork Chops with Mango-Cucumber Salsa
Here are some related posts we’ve done in the past:
Lamb Kabobs and Shepherd’s Salad with Tzatziki Sauce
Grilled Pork Chops with A Turkey Sausage Barbecue Sauce
Tropical Ceviche with Shrimp, Scallop, Mango and Pineapple
Southwest Chicken & Rice – One Pot Meal!