You’ll be chasing this scrumptious Honey Sweet Peach Mango Salsa all over your plate to dip one bite of your grilled pork chop in it! We did!
As many of you know, my hubby and I enjoy getting creative in the kitchen together. We often create the menu, shop for the ingredients then prepare the meal together and savor those moments at the table. Meals make memories, don’t they!
This weeknight dinner menu has been our favorite for this summer with farm fresh corn, peaches, mango and honey on the ingredient list. The peaches came from a farm near our home here in Georgia.
You’ll be surprised how quick we had this meal on the table! There is no cook time involved when making a peach mango salsa recipe! It’s just a matter of cutting and chopping. Peaches are the only fruit to peel in this recipe.
Pork chops cook on the grill in just a few minutes so we were feasting on this meal in under 30 minutes!
If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees. Either way, we’re only talking minutes!
Don’t those babies look like steaks on the grill!
Our scrumptious menu includes; Grilled Bone-in pork chops topped with Honey Sweet Peach Mango Salsa, a side of grilled corn on the cob and fresh squeezed lemonade.
I made the salsa and set it in the refrigerator while Stacy got the grill ready. Here is a quick video on how to make the Honey Sweet Peach Mango Salsa.
While the grill was heating, I made a quick rub for the pork chops using a mixture of about 2 Tbsp. of instant coffee and 1/4 cup of brown sugar which I rubbed generously on both sides of each pork chop.
The corn on the cob went onto the grill a few minutes ahead of the pork chops. It cooks quickly so I like to place a piece of foil between the cob and the grill.
We intended to enjoy this meal on our deck but one of those famous summer pop up storms, popped up just as the pork chops were coming off the grill. We had to quickly take all of our tableware inside. The rain didn’t change how much we enjoyed this meal though.
- 3 medium ripe peaches, peeled, pitted and chopped
- 2 large ripe mangos, chopped
- ¼ cup chopped sweet red pepper
- ¼ cup chopped purple onion
- 2 Tbsp. fresh cilantro
- 2 Tbsp. honey
- Place all of the ingredients into a bowl and stir gently.
- Cover and refrigerate.
- Will keep a couple of days in the refrigerator covered.
- Serve and enjoy!
- Great as a topping for grilled pork.
Are you ready to fire up your grill and cook some pork chops?
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