Grilled Pork Chops with Mango & Avocado Salsa

There's something brilliant about a punchy fruit salsa next to a properly charred pork chop — the sweetness of ripe mango, the creaminess of avocado, and a little heat all cut right through the richness of the pork. This is the kind of recipe that looks impressive but comes together in under 30 minutes on a gas grill. Perfect for a summer evening when you want maximum flavour with minimum fuss.

Ingredients

For the pork chops

• 4 bone-in pork chops, about 2.5cm thick
• 2 tbsp rapeseed oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 1 tsp fine salt
• ½ tsp freshly ground black pepper

For the mango & avocado salsa

• 1 large ripe mango, peeled and diced into 1cm pieces
• 1 ripe avocado, diced into 1cm pieces
• ½ red onion, finely diced
• 1 red chilli, deseeded and finely chopped
• Small handful of fresh coriander, roughly chopped
• Juice of 1 lime
• ½ tsp fine salt

Method

1. Remove the pork chops from the fridge 20–30 minutes before cooking to take the chill off — this helps them cook evenly.
2. Mix the smoked paprika, garlic powder, cumin, cayenne, salt and pepper together in a small bowl. Brush the chops all over with rapeseed oil, then rub the spice mix generously into both sides. Set aside while you make the salsa and preheat the grill.
3. Make the salsa by combining the mango, avocado, red onion, chilli and coriander in a bowl. Squeeze over the lime juice, season with salt, and gently toss to combine. Set aside at room temperature — the flavours will come together beautifully while the chops cook.
4. Preheat your gas grill on high with the lid closed for 10–15 minutes. You're aiming for a grate temperature of around 230–240°C. Once hot, clean the grates well and oil them lightly.
5. Place the chops on the grill over direct heat. Cook for 6–8 minutes per side, turning once. Avoid pressing them down — let the grill do the work.
6. Check the internal temperature with a meat thermometer. You're looking for 75°C at the thickest part, away from the bone. Once they hit temperature, transfer to a warm plate and rest, loosely covered with aluminium foil, for 5 minutes.
7. Serve the pork chops with a generous spoonful of mango and avocado salsa on top or alongside. Great with flatbreads, rice, or a simple green salad.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.