Pork Chops with Caribbean Rub and Mango Salsa
Recipe adapted from Cooking Light, October 2011
Time: Approx. 20 minutes
1 ½ tsp. ground cumin
¾ tsp. ground ginger
½ tsp. sea salt
¼ tsp. ground allspice
1/8 tsp. ground cayenne pepper (or omit if serving small children)
4 (6-oz.) bone-in center-cut pork chops (about ½-in.-thick)
Cooking fat of choice, such as olive oil, coconut oil, butter, or lard
1 large ripe mango, peeled and diced (for tips on dicing a mango, see this video here)
1 c. organic grape or cherry tomatoes, quartered
½ c. cilantro leaves, coarsely chopped (about 3 Tbsp. chopped)
1 Tbsp. fresh lemon juice (or substitute red wine vinegar)
2 tsp. good-quality extra-virgin olive oil
Fresh ground sea salt and pepper, for garnish
Combine cumin, ginger, sea salt, allspice, and cayenne pepper in a small bowl. Sprinkle pork chops all over with spice mixture.
Combine mango, tomatoes, cilantro, lemon juice, and olive oil in a medium bowl; toss gently.
Heat a grill or a grill pan over medium-high heat and grease with cooking fat of choice. Add pork; grill 3 minutes on each side (or longer for thicker pork chops) or until an instant-read thermometer registers 145° and pork is slightly pink in the middle.
Serve salsa with pork. Garnish with fresh ground salt and pepper, if desired.