Caribbean Pork Chops with Mango Salsa
- 1 ½ tsp. ground cumin
- ¾ tsp. ground ginger
- ½ tsp. sea salt
- ¼ tsp. ground allspice
- ⅛ 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.