Pan-Seared Pork Chops with Mango-Thai Chili Salsa

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared pork chops paired with a vibrant mango salsa featuring Thai chili, fresh herbs, and lime for a fusion of Mexican and Thai flavors. This Mexican-inspired Cinco de Mayo recipe, ready in about 27 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) bone-in pork chops
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup ripe mango diced
1 small red Thai chili finely chopped
1/2 cup red bell pepper diced
1/4 cup red onion finely diced
1/4 cup fresh cilantro chopped
2 tbsp fresh lime juice
1 tsp honey

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Season 4 bone-in pork chops with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove from skillet and let rest 5 minutes.
Step 3: Meanwhile, prepare the salsa by combining 1 cup diced ripe mango, 1 small finely chopped red Thai chili, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tsp honey in a bowl. Stir gently to combine.
Step 4: Serve the rested pork chops topped generously with mango-Thai chili salsa for a sweet, spicy, and tangy finish perfect for Cinco de Mayo celebrations.