Citrus Garlic Pork Chops with Coconut Rice & Mango Salsa
&
Spicy Cucumber Tequila Spritz
A note from us
Kevin requested pork chops for our Date Nite a couple weeks ago and we have not stopped thinking about that dinner since. This menu is bright, fresh, and layered in the best way. The coconut lime rice is creamy and fragrant, the mango salsa is sweet and a little spicy, and the cucumber salad keeps everything clean and light. It is the kind of dinner that feels like a lot but comes together beautifully between two people.
Divide and conquer on this one. Get the salsa and cucumber salad going first so they have time to sit and develop flavor, then start the rice and let it do its thing while you focus on the pork. The sear is where the magic happens, so do not rush it.
We paired it with a Spicy Cucumber Tequila Spritz and it was the right call. Bright, a little heat, totally refreshing. It matches the energy of the food perfectly and could not be easier to make.
Kevin & Kate
The Cocktail
Spicy Cucumber Tequila Spritz
The Menu
Citrus Garlic Pork Chops with Coconut Rice & Mango Salsa
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
The cucumber salad and mango salsa can both be made a few hours ahead. Just hold the avocado and add it right before serving.
What is something the other person does that still surprises you?
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
HONEY MANGOES
If you can find honey mangoes, also called Ataulfo mangoes, grab them. They are smaller and more golden than regular mangoes, sweeter, less fibrous, and absolutely incredible in this salsa. Two is plenty and we highly recommend them if your store carries them.
CILANTRO NOT YOUR THING
No problem. Just leave it out entirely or swap in fresh flat leaf parsley. The salsa and cucumber salad both work beautifully without it.
THE CUT MATTERS
We used thick center cut bone-in pork loin chops, about 1 to 1.25 inches thick, with the fat cap on the edge. That thickness is what gives you a deep golden sear on the outside and a juicy, rosy center. Thinner chops will cook faster so check the temp early and adjust accordingly.
PORK TEMP GUIDE
We pulled ours at 130 degrees and it was the juiciest, most perfect bite. You can take it to 132 to 135 if you prefer it a little more done, but we would not go further than that. A good instant-read thermometer is your best friend here. → Link to our favorite kitchen thermometer
USE THE WHOLE CAN
If you would rather not deal with leftover coconut milk, scale up slightly. Use 1 1/4 cups jasmine rice, 1 full can coconut milk, 3/4 cup water, and 3/4 tsp kosher salt. Finish the same way with lime zest and juice after cooking. Creamy, fluffy, and generous portions.
RICE COOKER LOVE
We always make our rice in the rice cooker and this menu is a perfect example of why. Add everything in, press start, and forget about it entirely while you focus on the pork and the sauces. It comes out perfect every time and frees up so much mental space on a weeknight. → Link to our favorite rice cooker
AVOCADO TIMING
Add the avocado to the mango salsa just before serving, not while it sits. It holds its color and texture so much better that way and the salsa looks beautiful on the plate.
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We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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