My original intent was to create this post exclusively centered around mango salsa. But a couple of twists of fate transpired over the course of the weekend, leading me to take a slight change of path. First, I was at the Piggly Wiggly doing some cottage grocery shopping, when I ran smack-dab and head-on into the most succulent-appearing bin of fresh peaches I’ve ever seen. Before I had any specific uses in mind for these beauties, they were already settled nicely into my cart and we continued our our way.
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Mango and Peach Salsa + Oven-Baked Pork Chops
Ingredients
for the salsa
- 2 ripe mangoes peeled and diced.
- 2 ripe peaches peeled and diced
- ¼ red onion finely chopped
- ½ cucumber peeled, seeds removed and finally diced
- 1 small jalapeno pepper finely chopped
- ½ cup fresh cilantro stems removed and finely chopped.
- juice from ½ fresh lime
- salt and pepper to taste
for the pork chops
- Pork chops
- Garlic salt
- Fresh ground peppercorn
- 1 tablespoon butter
- ¼ cup vegetable oil
Instructions
for the salsa
- In large mixing bowl coming all ingredients. Stir gently until well mixed.
for the pork chops
- Preheat oven to 350 degrees F.
- Generously season pork chops with garlic salt and pepper. This can be done ahead of time, keep seasoned meat in refrigerator until ready to make.
- Place butter and vegetable oil in large skillet over medium high heat.
- Sear each pork chop, one minute per side and then place on a oiled broiler pan.
- When all of the pork chops are seared, place broiler pan in oven and bake for 30-40 minutes, depending on thickness, until juices run clear.
Nutrition