Grilled pork chop, sauce, rice, asparagus on a light green plate.

Spiced-Crusted Ribeye Pork Chop with Mango Sauce

Name: Spiced-crusted ribeye pork chop with mango sauce
Prep time: 30 min
Cook time: 15 min
Yield: 6 Servings
Cuisine: Pork
Ingredients: 6 bone-in ribeye (rib) pork chops (about 3/4-inch thick); 1 tablespoon paprika; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne; 1/2 teaspoon granulated garlic; 1/2 teaspoon granulated onion; 1/4 teaspoon dried oregano leaves; 1/4 teaspoon ground thyme; 2 tablespoons butter; 2 mangos (ripe, peeled and cut into 1-inch dice, about 2 1/2 cups); 1 teaspoon kosher salt; 6 scallions (thinly sliced); 1/4 teaspoon cayenne; 1 lime

Recipe and Photo Courtesy of Pork Checkoff

Makes: 6 servings
Prep Time: 15 - 30 minutes
Cook Time: 10 - 15 minutes

Ingredients:

6 bone-in ribeye (rib) pork chops (about 3/4-inch thick)
1 tbsp paprika
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp dried oregano leaves
1/4 tsp ground thyme
2 tbsp butter
2 mangos (ripe, peeled and cut into 1-inch dice, about 2 1/2 cups)
1 tsp kosher salt
6 scallions (thinly sliced)
1/4 tsp cayenne
1 lime

Directions:

To make the spice crust: In a small bowl, combine the paprika, salt, pepper, cayenne, garlic, onion, oregano, and thyme. Sprinkle the rub liberally on both sides of the chops (you might not use it all) and let rest 15 minutes.
Meanwhile, make the sauce: In a medium skillet over medium heat, melt the butter. Add the mango, salt, and all but 1 tablespoon of the scallions. Cook, stirring occasionally, until the scallions are soft, 3 to 5 minutes. Transfer the mixture to the jar of a blender and add the lime juice. Blend on high until the sauce is smooth, about 1 minute. Let rest in the blender.
Prepare a grill to medium-high heat. Grill the chops until golden brown, 4 to 5 minutes. Turn and cook until the internal temperature reaches between 145°F (medium rare) and 160°F (medium), 3 to 4 minutes. Remove from the grill and let rest 3 minutes.
Blend the sauce for about 10 seconds. Spoon the sauce onto plates and top with the chops. Garnish with the reserved scallions and serve.