Best Mesquite Mango Pork Chops Recipes

MANGO-LIME PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the lime juice, soy sauce, honey and garlic. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., In a small bowl, combine the salsa ingredients. Cover and refrigerate until serving. Serve with pork.

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

Steps:

• Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
• Preheat the grill, and oil the grates if necessary, to prevent sticking.
• Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
• Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
• Serve pork chops topped with salsa.

BROILED PORK CHOPS WITH MANGO SAUCE

Steps:

• In a blender, combine the mangoes and broth; cover and process until smooth. In a small saucepan, combine the mango puree, preserves and coriander. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, sprinkle pork chops with lemon-pepper. Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with mango sauce.

MESQUITE GRILLED PORK CHOPS

Steps:

• Place mesquite chips in water and let soak for at least 30 minutes.
• Set pork chops out at room temperature for 30 to 45 minutes before grilling.
• Combine all paste ingredients.
• Spread paste mixture on pork chops covering all sides completely using all of the mixture.
• Drain mesquite chips and place in a small disposable aluminum foil pan.
• Preheat gas grill on high until hot using both burners.
• Lift up grate on one side and place aluminum foil pan directly on fire.
• Sear the pork chops over direct heat for about 6 minutes turning once halfway through searing time.
• Turn fire down to medium heat under aluminum foil pan hodling mesquite chips and turn off fire on the other burner.
• Place pork chops on grill side with no heat.
• Continue to cook with lid closed over indirect medium heat until juices run clear and internal temperature reaches 160 degrees, about 25 minutes.
• Remove from grill, cover with foil and let rest for 5 minutes.

MESQUITE MANGO PORK CHOPS

Steps:

• Mix mesquite seasoning, oil, orange juice, and vinegar together. Place the pork chops in crock pot on low and cover with the mesquite sauce. I cooked mine for 6 hours.
• Dice all your ingredients and mix together for the pico de gallo. I warm mine up in a frying pan with a little olive oil.Serve on top of the pork chops.