Center cut boneless pork chops grilled to your liking; then topped with a homemade mango black bean salsa.

If you're looking to spice up your weeknight meals or summer barbecues with a burst of tropical flavors, look no further than these mouth-watering grilled pork chops with mango black bean salsa.

Whether you like to grill year round or only during the warmer months, these pork chops are a must try on your dinner rotation.

Not only do they make a quick and delicious weeknight meal, every bite you take will leave you craving more. They're also gluten and dairy free and make a tasty grilling alternative.

These Grilled Pork Chops with Mango Black Bean Salsa were light and super flavorful. You can also try this salsa on grilled chicken or fish. ~Enjoy!

Suggested Equipment

Fine Mesh Strainer
Mixing Bowl
Indoor Nonstick Grill Pan (or outdoor grill)
Internal Meat Thermometer
Serving Platter

Choosing a Mango

Before making this recipe, ensure you are picking a mango that can be ready when you begin to prepare the salsa.

Look for mangoes that are orange or reddish with still a little green on the outer skin.

Also the skin will give in a bit when pressed softly. If the mango is too soft and mushy, it is over ripe.

Ingredients Needed

You're going to need the following ingredients to make these grilled pork chops with black bean salsa:

Center Cut Boneless Pork Chops: These are my go-to cut of meat when it comes to grilling, but bone-in pork chops will work as well.

Mango: Peel the outer skin; then carefully cut away the fruit from the large inside pit. Be careful, they're slippery!

Black Beans: I used canned black beans that were rinsed and drained until the water ran clear.

Red Onion

Lime Juice: Use the juice from a lime for a fresher flavor!

Honey

Chopped Cilantro

Kosher Salt

Black Pepper

Cooking Spray (if using an indoor grill pan)

Gather and prep all of the ingredients before making this delicious recipe!

Make the Mango Black Bean Salsa

Peel and dice the mango into small bite-sized pieces and add to a mixing bowl. Rinse and drain the black beans until the water runs clear; then add to the bowl.

Next, add the diced red onion, lime juice, honey, chopped cilantro, salt and pepper; mix Well. You can make the mango black bean salsa up to a day before and keep refrigerated until ready to use.

Grill the Pork Chops

Whether you're using an outdoor grill or an indoor grill pan, cooking these pork chops is a breeze. For this recipe, I used my nonstick indoor grill pan since it's still a bit cold here in NJ.

If using an indoor grill pan, first spray a thin layer of cooking spray on the pan while it's heating. Once your surface is hot, add the pork chops, season with salt and pepper and grill for approximately 3-4 minutes per side.

Cooking times will vary depending on your personal preference, but should be cooked to an internal temperature of at least 145 degrees F.

We prefer outs to be 150 degrees F; then allow them to rest for 5 minutes. This allows them to cook a bit more off the heat and seal in the juices.

Serving Suggestions

Once the pork chops are cooked you can serve them whole or slice them and place on a serving platter; then top with the mango black bean salsa.

Some tasty side dishes to serve with these pork chops are Cilantro Lime Rice, Chili Lime Sautéed Zucchini or Tomato, Cucumber and Avocado Salad.

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