Kind of funny how this dinner came about. A friend gave me this recipe for Mango Peach Salsa, she makes cinnamon chips with it and that was going to be the whole recipe. A really fun snack, well I made the salsa, but forgot to make the chips. Smart right? Yeah it was a busy week, but it was a nice turn out in the end even without the chips.
With pork chops on hand I tossed some of this salsa in on top of the chops and baked away. Turned out awesome! The kids loved it, I loved it. Had no left overs, and they all said it was the best pork they ever had! That’s one mighty big win in my book!
Ingredients for Salsa
2 mangos, peeled, seeded and chopped
2 small peaches, halved, pitted, and cut into 1/2-inch dice
4 tomatoes, chopped
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup diced fresh pineapple
1 cup chopped fresh cilantro
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons white sugar, or to taste
3/4 cup water
Mix it all together. Bam, hard right? Don’t hurt yourself now. This makes about 8 cups, sometimes I get less due to the size of the peaches or mangos.
Directions for Pork Chops.
6 pork chops, boneless or with bone up to you. Place a little of the salsa in a 8×13 baking pan. Place chops ontop then add some salsa to each pork chop. Cover with foil and cook for 35-40 minutes on 350F or until the chops are done.
Serve with the remaining salsa and enjoy!
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