Blackened Pork Chops with Mango Salsa on the Big Green Egg
Juicy blackened pork chops grilled on the Big Green Egg with fresh mango salsa.Sweet, smoky, and perfect for an easy summer dinner.
Servings: 2
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.