It seems that somebody declared mango THE flavor of the summer season this year and this paleo autoimmune friendly recipe for grilled pork chops with mango mint salsa is my entry into the madness! The difference is that I put a real fresh mango front and center rather than turning it into a highly processed packaged snack food… (I’m looking at you Trader Joe’s… I still love you, but why are you trying to pervert the mango into the pumpkin of summer? Enough already! Keep the mango where it belongs in the produce section!).
This recipe is the real deal, and super simple to make too. If you don’t have access to an outdoor grill, you can definitely make these pork chops indoors following the technique I described in this recipe, but grilling is so easy and appealing on hot summer nights that it is my default mode of cooking most of the time.
We can’t have a gas or charcoal grill on our city townhouse patio, but do have electricity and absolutely love this grill!
Notes for healing diets:
- Paleo autoimmune protocol (AIP): Mango is a high fructose fruit, so you don’t want to go overboard with it. Otherwise, this is 100% compliant with elimination stage AIP. If you have reintroduced black pepper, feel free to season your chops with it prior to cooking. And if you tolerate nightshades and like spice, a chopped up jalapeno would be really tasty in the salsa.
- Specific Carbohydrate Diet (SCD): This dish is SCD-legal without modification.
- Low-FODMAP: Mango is high in fructose so you should avoid it if you have fructose malabsorption or are following an overall low-FODMAP diet. However, it is not a significant source of any of the other FODMAP types, so many people are able to tolerate it upon reintroduction, especially in limited quantities.
Grilled Pork Chops with Mango Mint Salsa Recipe
- 1 large mango, peeled and diced
- 3 tablespoons fresh mint, chopped
- zest and juice of 2 limes
- sea salt
- 4 bone-in pork chops
- Pre-heat gas, charcoal, or electric grill on high.
- Generously season pork chops with salt and set aside at room temperature while you prepare salsa and grill is heating.
- Combine mango, mint, zest and juice of limes in a medium bowl. Season to taste with salt. Set aside.
- Grill pork chops on each side until nicely browned and internal temperature reaches 145 degrees F (times will vary depending on size of pork chop and type of grill - on my electric grill it took about 5-6 minutes on each side, for a total of about 12 minutes).
- Remove chops to a plate and tent with foil. Allow to rest for 10 minutes.
- Serve with salsa.
Shared on Paleo AIP Recipe RountablePAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.