This post contains affiliate links. Please see our disclosure policy.
If you are looking for a simple summer dinner packed with bold flavor, these Blackened Pork Chops with Mango Salsa on the Big Green Egg need a spot on your menu. You get juicy grilled pork chops, a smoky blackened crust, and a fresh mango salsa that brings the perfect balance of sweet, bright, and refreshing flavor.
This recipe is one of my favorite ways to break out of the usual steak and chicken routine. The blackened seasoning gives the pork chops a rich, savory crust with just enough heat, while the mango salsa adds a fresh contrast that keeps every bite balanced.
Cooking pork chops on the Big Green Egg also makes a huge difference. The live fire adds flavor you simply do not get from the stovetop, and the high heat helps create that beautiful sear while keeping the inside tender and juicy.
Whether you are cooking for a weeknight dinner or serving guests on the weekend, this recipe feels impressive without being complicated. It is fresh, colorful, and one of those meals people remember long after dinner is over.
Table of Contents
Get My NEW Book
The Ultimate Big Green Egg Cookbook
The Fresh Mango Salsa
To balance the rich flavor of the blackened pork chops, I made a simple fresh mango salsa. This bright topping adds sweetness, freshness, and just enough crunch to keep the whole dish balanced. The salsa comes together with roasted corn, fresh mango, red bell pepper, red onion, cilantro, mint, and fresh lemon juice. Each ingredient brings something different to the plate. The corn adds a little smokiness, the mango brings sweetness, and the herbs keep everything light and fresh.
In addition, the red onion and bell pepper add texture and color, which makes the final dish look just as good as it tastes. The lemon juice ties it all together and gives the salsa a clean, bright finish. This is not just a garnish. The mango salsa is a big part of what makes this recipe work. It cools down the blackened seasoning and gives every bite a perfect sweet and savory balance.
Seasoning the Pork Chops
A good blackening rub is what makes this recipe work. For these two thick-cut pork loin chops, you want a heavy coating of seasoning so the outside develops that bold, flavorful crust on the Big Green Egg.
I like using a simple homemade blackening mix made with paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, dried oregano, and dried thyme. It gives you smoky, savory flavor with just enough heat to balance the sweetness of the fresh mango salsa.
First, pat the pork chops dry with paper towels. Then, lightly coat them with olive oil so the seasoning sticks evenly. After that, apply the blackening rub generously on all sides and press it in with your hands.
Do not be shy here. A light dusting will not get the job done. The crust is what makes blackened pork chops so good, and once the chops hit the grill, that seasoning creates the deep flavor and beautiful bark you want.
Big Green Egg Setup and Cast Iron Cooking
Set up your Big Green Egg for direct cooking and stabilize the temperature at 350°F. This recipe works great at one steady temperature, which makes the entire cook simple and easy to manage.
First, place the corn directly on the grill and roast it until lightly charred on all sides. Turn it occasionally as it cooks so the kernels color evenly. Once finished, remove the corn and let it cool before slicing off the kernels for the mango salsa.
Next, place a cast iron pan inside the Big Green Egg and allow it to preheat well. Using cast iron gives you the best of both worlds. You get the high, even heat needed for a strong blackened crust, while still picking up that subtle charcoal flavor from the grill. Once the pan is hot, add a small amount of grapeseed oil along with a knob of butter. The oil helps prevent the butter from burning too quickly, while the butter adds richness and flavor to the pork chops.
Then, carefully place the seasoned pork chops into the hot pan. As they cook, the butter and seasoning work together to create that deep, flavorful blackened crust that makes this recipe so good.
Cooking the Pork Chops
Once the seasoned pork chops hit the hot cast iron pan, let them cook undisturbed for 3 to 4 minutes. This helps build that dark, flavorful blackened crust and gives you the best sear.
Then, flip the pork chops and cook the second side for another 3 to 4 minutes. The exact time will depend on the thickness of your chops, so using an instant-read thermometer is the best way to avoid overcooking.
Cook the pork chops until they reach an internal temperature of 140°F. At that point, remove them from the cast iron pan and let them rest for 10 minutes before slicing.
During the rest, carryover cooking will bring the internal temperature up to the perfect 145°F. This keeps the pork juicy, tender, and cooked exactly where you want it without drying out.
Making the Mango Salsa
While the pork chops are resting, make the fresh mango salsa. This gives the flavors time to come together before serving and keeps everything fresh and bright.
In a large bowl, combine the roasted corn, diced mango, red bell pepper, red onion, cilantro, mint, and fresh lemon juice. Gently toss everything together until evenly mixed.
Then, let the salsa sit for a few minutes while the pork finishes resting. This helps the flavors blend and allows the lemon juice to brighten the entire mixture. The result is a fresh, colorful salsa that perfectly balances the rich blackened crust on the pork chops. It adds sweetness, texture, and just the right amount of freshness to every bite.
Serving the Blackened Pork Chops
Finally, serve the blackened pork chops with your favorite side dish and a generous spoonful of fresh mango salsa on top. The sweet and bright salsa pairs perfectly with the smoky, savory crust from the Big Green Egg.
Rice, roasted potatoes, grilled vegetables, or a simple salad all work well here. The goal is to keep the sides easy and let the pork chops and mango salsa be the star of the plate.
This is one of those meals that feels special without being complicated. It is fresh, colorful, and perfect for an easy weeknight dinner or a relaxed weekend cook.
So, plate it up, pour yourself something cold, and enjoy one of the best ways to cook pork chops on the Big Green Egg.
Blackened Pork Chops with Mango Salsa on the Big Green Egg
Equipment
- Cast Iron Pan
Ingredients
Blackened Pork Chops Ingredients:
- 2 loin pork chops, thick cut
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp kosher salt
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp butter
- 1 tbsp grape seed oil
Mango Salsa Ingredients:
- 1 Mango, chopped
- 2 ears of corn, roasted and corn removed
- 1/2 red onion finely diced
- 1 red pepper finely diced
- 1/2 lemon, juiced
- 1 tbsp cilantro, chopped
- 1 tbsp fresh mint, chopped
Instructions
- Mix the blackened seasoning together in a small bowl until well combined.
- Rub the pork chops with a little oil and cover with the seasoning mix.
- Preheat the Big Green Egg to 350°F setup for direct grilling.
- Rub the ears of corn with a little olive oil and roast on the Big Green Egg 15 to 20 minutes, turning occasionally, until lightly charred on all sides. Pull the corn and let cool.
- Once the corn has cooled enough to handle, stand each ear upright and carefully slice downward with a sharp knife to remove the kernels. Set aside.
- Preheat cast iron pan to 350°F in the Big Green Egg.
- Add oil and butter to the preheated pan and place pork chops inside when butter has melted.
- Cook pork chops for 3-4 minutes and flip, cooking for another 3-4 minutes.
- When the pork measures 140° internal, pull and let rest until the temp comes up to 145°.
- Mix the roasted corn, mango, red onion, red pepper, lemon juice, cilantro and mint together to make the salsa.
- Serve the pork chops with the salsa on top.
Nutrition information is automatically calculated, so should only be used as an approximation.
