Pork Chops with Mango Salsa and Spinach

Pork Chops with Mango Salsa and Spinach

We have a very quick supper recipe for pork chops with mango salsa and spinach from Bord Bia. This is similar to a dish that Neven Maguire regularly cooks when he’s using our mobile demonstration kitchen and it is always one that gets the juices going!


  • 4 pork chops, well trimmed
  • Salt and freshly ground black pepper


  • 1 tablesp. honey
  • Grated rind and juice of 1 lemon
  • 2 garlic cloves, peeled and crushed
  • 2 tablesp. fish sauce
  • 1 tablesp. olive oil


  • 1 large mango, peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, peeled and crushed
  • 2 scallions, finely sliced
  • Juice of 1 lime
  • 1 tablesp. olive oil

Stir-fried Spinach

  • A little oil
  • 1 garlic clove, peeled and crushed
  • 1 red pepper, deseeded and cut into strips
  • 500g spinach, washed and tough stalks removed

To serve:

  • Baked potatoes

To Cook

Combine all the marinade ingredients. Place the chops in a dish and pour over the marinade. If you have time allow the chops to marinate for 15-20 minutes.

Meanwhile to make the salsa combine all the ingredients in a bowl, season and taste.

Preheat the grill or barbecue. Cook the pork chops for three to four minutes on each side, depending on thickness.

While the chops are cooking heat a little oil in a wok or large frying pan. Add the garlic and red pepper and stir-fry for a minute. Then add in the spinach and stir-fry until it begins to wilt.

Serve the chops with the mango salsa, stir-fried spinach and baked potatoes.

Don’t forget, when shopping, to choose pork with the Bord Bia Quality Mark so you know it has been produced to the highest Bord Bia quality standards, which are independently audited, and that it is fully traceable.


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