Mangoes are everywhere. It must be getting close to summer! Mangoes are one of my favorite summer fruits. Especially the skinny ones - Champagne Mango or Manila Mango. They are super sweet when they are ripe. I just bought a whole box today because I was thinking of making salsa to go with the pork chop I thawed out before heading out to church. Salsa is always best when served fresh!
1 1/2 lbs of lean pork chop (1/2 inch thick - about 8 pieces)
4 teaspoon Chipotle Chili seasoning
4 tablespoon butter
1 avocado (scoop out and chopped)
1 Roma tomato (chopped)
2 medium size ripe mango (champagne or manila mango)
salt and pepper to taste
Rub the Chipotle Chili seasoning on both side of the meat. Heat a large frying pan and add 2 teaspoon of butter in medium heat. Add about 4-5 pieces of the pork chop and fry each side for 3 minutes. Do the same for the remaining pork chops. Set aside on a large plate when all chops are done.
Peel the mangoes and slice both sides and chop. Put in a deep bowl. Chop the tomato and add in the bowl with mango. Cut the avocado, discard the seed and scoop out the meat and chop. Add in the bowl and sprinkle with salt and pepper to taste and fold slowly to avoid mushing the avocado.
Arrange the pork chop as shown or serve individually with a few scoop of the salsa. Serve with your favorite veggies and rice.