Victor Protasio
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

Now this dinner is what summer is all about. Bone-in pork chops are just crying out for the grill, where they get a nice char to draw out the meaty flavor. It’s paired with a zucchini-mango salsa that is a delicious take on a summer staple. Rather than using the grill all for all the ingredients—which can feel a little one-note—you’ll just grill the zucchini and onion. Then, you’ll fold in fresh mango, cilantro, and lime in to complement the smoky char and add a sweet-bright twist. It’s the kind of dinner that’s at home in many settings: for a family night, on a promising third date, or to entertain the in-laws. And best of all, it just takes 30 minutes.

How to Make It

Step 1

Preheat grill to high (450°F to 500°F) and lightly oil grates. Brush pork, zucchini, and onion with 1 tablespoon oil; season all over with cumin and ½ teaspoon each salt and pepper. Grill pork, covered, flipping once, until a thermometer inserted in thickest portion registers 140°F, about 4 minutes per side. Transfer to a plate and tent with foil.

Step 2

Grill zucchini and onion, uncovered, flipping once, until lightly charred and tender, about 2 minutes per side. Transfer to a cutting board. Cut zucchini in half; chop onion and transfer to a medium bowl.

Step 3

Stir together grilled onion, mango, cilantro, lime juice, honey, and remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve pork and zucchini with mango salsa.

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