3 Boneless pork chops, about 1 inch thick
Canola oil spray
2 Ripe mangoes (Ripe is when they have a little give, but don’t feel mushy.)
1/4 Cup finely minced red onion
1/4 Teaspoon ground allspice
1/4 Teaspoon ground ginger
2 Tablespoons seasoned rice vinegar
Preheat oven to 400 degrees with the rack in the middle position.
Spray baking pan with canola oil. Place pork chops in pan and sprinkle with salt and black pepper. Place in oven and bake for 40 minutes.
In mixing bowl, stir together rice wine vinegar, ground ginger, ground allspice. Finely mince red onion and add to bowl. Peel and remove the seed core from the cucumber. Chop into small pieces and add to bowl. Peel and core the mango and cut into tiny cubes. (Watch the video on StepByStepChef.com to see how to handle the mango.) Add the mango to the mixing bowl and gently stir the ingredients until well mixed.
When the pork chops are done, spoon the mango relish onto them and serve.
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