Grilled Pork Chops with Mango & Avocado Salsa
Recipe type: Two-zone direct heat
Serves: 4
  • 4 bone-in, center-cut pork chops, 1-inch thick
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1½ to 2 teaspoons Mexican oregano
  • Lime quarter, for serving
  •  -
  • For salsa:
  • 1 mango, diced - preferably Ataulfo (aka Champagne)
  • ½ red bell pepper, diced
  • 2 scallions, thinly sliced
  • 1 jalapeno, seeded and finely diced
  • ½ bunch cilantro, finely chopped
  • 1 Haas avocado, diced
  • Juice from 1 lime
  • Sea salt and pepper, to taste
  1. Rub the pork chops with a little bit of oil and season with with salt, pepper, and oregano; set aside.
  2. In a small mixing bow, combine the mango, red pepper, scallions, and cilantro; toss to combine. Add the diced avocado and squeeze over the lime juice. Gently fold together until well combined.
  3. Preheat grill for direct heat grilling with two zones: high heat and medium heat. Brush and oil the grates before cooking.
  4. Place chops on the high heat side for two minutes to sear the meat, flip and sear the other side for two minutes. Move chops to the medium heat; rotate 90 degrees for crosshatch marks. Cook for another 3 to 4 minutes per side or until the internal temperature reaches 140°F for medium (medium is 145°F; the temperature will rise another 5°F with carryover heat). Squeeze limes over the chops and allow the chops to rest 5 to 10 minutes before serving.
  5. Serve with a generous scoop of the mango and avocado salsa.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at