I cooked these on the stove top, but should you decide to fire up the grill, that would work perfectly too. Either way, give this one a try!
For the salsa:
1 ripe mango, pitted, peeled, and cut into small dice
2 plum tomatoes, seeded and cut into small dice
1/4 c. small-diced red onion
2 scallions (white and light-green parts), thinly sliced
3/4 c. loosely packed, roughly chopped fresh cilantro
1/4 c. fresh orange juice
2 Tbsp. fresh lime juice
1/2 tsp. Tabasco
Kosher salt, to taste
For the chops:
1 Tbsp. each cumin seed, coriander seed, ground dried chipotle or ancho chile powder, salt, and pepper
4 bone-in, center-cut pork chops (1 to 1-1/2 inches thick)
2 Tbsp. olive oil
Combine all salsa ingredients; toss gently to combine. Combine spices for pork chops. Pat chops dry and rub each side evenly with spice mixture. Heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Cook chops until well browned on one side, 3-5 minutes. Turn and cook the other side until meat is done, 2-4 minutes. Transfer chops to a plate, tent with foil, and let rest for 3-5 minutes.
