Ingredients
salsa: 1 ripe mango pitted and cut into small dice
2 plum tomatoes seeded and cut into small dice
1/4c small diced red onion
2 scallions (white and light-green parts)
3/4 cup loosely packed roughly chopped fresh cilantro
1/4c fresh orange juice
2T fresh lime juice
1/2t tabasco
kosher salt
1T canola oil
Pork Chops
1T cumin seeds
1T freshly cracked coriander seeds
1T chili powder
1T kosher salt
1T freshly cracked pepper
4 pork chops
2T olive oil more if needed
Preparation
Make the Salsa: In a small bowl combine the mango tomatoes onion scallions cilantro orange juice lime juice and tabasco. toss gently to combine. Season with salt to taste. Drizzle with the oil and gently toss again. COOK the pork Chops: In a small bowl combine the cumin coriander ground dried chile salt and pepper. Pat the chops dry with paper towels and rub each side evenly with the spice mixture. Heat the oil in a very large sauté pan over medium high heat until hot but not smoking heat 11/2T oil in each and cook 2 chops in each. Cook the chops until well browned on one side until the meat is done 2 to 4 mins (If they start to burn turn down the heat slightly) Make a small cut in the middle of the chop to check to see if it is done. Transfer to the plate tent with foil and let rest for 3 to 5 mins before serving with the salsa
