Grilled Pork Chops with Mango Corn Salsa are packed with amazing charred flavor from the grill, then dressed up with a salsa made with mango, corn, onion, jalapeno, and cilantro.
If you haven’t tried it yet, pairing mango with pork is one of life’s amazing pleasures. We are making up this sweet and tangy mango corn salsa all summer to serve with our grilled pork chops and chicken.
Why You’ll Love It
- Super flavorful: Pork chops are ideal for grilling because of their balanced fat content. The fat not only imparts flavor but also helps keep the meat juicy and tender during the grilling process.
- Moist, not dry: The direct heat from the grill sears the outside of the chops, creating a delightful crust that locks in flavor and moisture.
- Perfect pairing: These flavors are gold together!
Grilling Temperature for Pork Chops
The key to perfectly grilled pork chops lies in the right temperature. Preheat your grill to medium-high heat, between 375° and 400° F. Keep a close eye on the internal temperature of the pork by using a meat thermometer or temperature probe.
The recommended internal temperature for pork is 145°F (62.8 °C). In order to hit that temp without going over, you’ll want to remove the pork chops at 140°F (60 °C) to prevent overcooking. When you go over this mark is when pork chops become tough and dry.
Ingredients You Need
- Pork Chops – Go for chops that are 1 1/2-2″ thick, bone in or boneless, that have some fat around the edge. If you pick chops that are very lean, they have a tendency to dry out on the grill.
- Dry Rub – Use your favorite pork dry rub. We have a great homemade pork rub here to try. Make sure it has a high salt content. If not, you might want to salt the chops as well.
- Mangos – Be sure to buy a fully ripe mango or wait for it to ripen before using it. Even a slightly unripe mango will reduce the sweet flavor of the salsa.
- Corn Kernels – You can use fresh corn cut off the cob or canned corn that’s been drained.
- Red Onion – Just one slice of red onion is enough to flavor the salsa. Too much can be very overpowering.
- Red Bell Pepper – I use about half of a large bell pepper. You might use all of a small one.
- Fresh Cilantro – Chopped fresh cilantro will add tons of flavor and aroma. Use parsley if you’re not a cilantro fan.
- Jalapeño Pepper – To limit the heat, be sure to remove the seeds and ribs. Leave some in to give it a kick.
- Lime juice – I use the juice of one lime, unless the lime is really juicy… you might not need the whole amount. You don’t want to make the salsa really watery.
- Salt and Pepper – To taste.
Equipment Needed
- Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
- Propane or Charcoal – Depending on your setup.
- Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.
How to Grill Pork Chops
Step 1: Preheat the grill
Preheat the grill to medium-high heat (around 400°F), setting it up for two-zone cooking with one side for direct heat and the other for indirect heat.
Step 2: Season the pork
Sprinkle the dry rub on all sides of the pork chops. Let them sit to soak up the rub for 5 minutes.
Step 3: Grill
Lay the pork chops on the hottest part of the grill and sear each side for about 2 minutes.
Take the chops off the hot side and move them to the indirect heat. Cook for an additional 5-6 minutes per side or until the internal temperature is 140°F for medium.
Transfer the chops to a plate and let them rest for 5 minutes. The internal temperature should rise to 145°F.
Step 4: Make the salsa
Grab a large bowl and combine the mangos, corn, red onion, red bell pepper, cilantro, and jalapeño pepper together.
Pour the lime juice over the top of the ingredients in the bowl and gently mix everything together. I think it benefits from a small sprinkle of salt and pepper to get it tasting just right. Cover the bowl with some plastic wrap and stick it in the fridge for about 30 minutes. This wait time lets all those delicious flavors really come together.
Step 5: Serve
When it’s time to eat, serve this vibrant salsa over the top of your freshly grilled pork chops for an incredible burst of flavor.
What to Serve on the Side
For sides, there is an endless array of salads and veggies that would make a good choice. Here are a few of our favorites:
Frequently Asked Questions
How long do you need to cook pork chops on the grill?
The grilling time for pork chops depends on their thickness. Generally, a 1-inch thick pork chop will take about 8-10 minutes per side on a preheated grill.
How do you grill pork chops without drying them out?
The key to perfectly grilled pork chops is to not overcook them and dry them out. The internal temperature should be 145°F (63°C), followed by a three-minute rest. This temperature ensures that your pork is safe to eat and still juicy.
Other Pork Recipes to Try
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Grilled Pork Chops with Mango Corn Salsa
Equipment
Ingredients
- 4 pork chops 1-2” thick, bone-in or boneless
- 2 tablespoons (30 g) pork dry rub
- Salt and pepper to taste
- 1 ripe mango peeled and cubed
- 1 cup corn kernels fresh or canned
- 1 slice red onion chopped
- 1/2 red bell pepper chopped
- 1/4 cup cilantro chopped, loosely packed
- 1 jalapeno chopped, seeds and ribs removed
- 1 lime juiced
- salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat (around 400°F), setting it up for two-zone cooking with one side for direct heat and the other for indirect heat.
- Sprinkle the dry rub on all sides of the pork chops. Let them sit to soak up the rub for 5 minutes.
- In a large bowl, combine mangos, corn, red onion, red bell pepper, cilantro, and jalapeño pepper. Squeeze the lime juice over the mixture and gently toss to combine. Season with salt and pepper to taste, and adjust the lime juice if needed. Cover the salsa and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Lay the pork chops on the hottest part of the grill and sear each side for about 2 minutes.
- Take the chops off the hot side and move them to the indirect heat. Cook for an additional 5-6 minutes per side or until the internal temperature is 140°F for medium.
- Transfer the chops to a plate and let them rest for 5 minutes. The internal temperature should rise to 145°F.
- Serve the salsa with tortilla chips, grilled fish or chicken, or as a topping for tacos or salads.
Notes
- Be sure to monitor the internal temperature of the pork chops as they are grilling so you don’t overcook them, leading to dry and tough pork. The internal temperature should be 140 degrees F (60 degrees C) when removed.
- You need to use a fully ripe mango for the salsa for the best flavor and aroma.
Nutrition
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.