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.
Never miss another great Platter Talk Recipe
Mango and Peach Salsa + Oven-Baked Pork Chops
- for the salsa
- 2 ripe mangoes peeled and diced.
- 2 ripe peaches peeled and diced
- 1/4 red onion finely chopped
- 1/2 cucumber peeled, seeds removed and finally diced
- 1 small jalapeno pepper finely chopped
- 1/2 cup fresh cilantro stems removed and finely chopped.
- juice from 1/2 fresh lime
- salt and pepper to taste
- for the pork chops
- Pork chops
- Garlic salt
- Fresh ground peppercorn
- 1 tablespoon butter
- 1/4 cup vegetable oil
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.