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Aloha, history buffs and grill masters. As Labor Day approaches faster than a union organizer at a factory gate, let’s embark on a mouth-watering adventure through time. We’re serving up a dish that would make both your great-great-grandpa and Gordon Ramsay proud: Grilled Pork Chops with Spicy Mango Salsa and Cilantro Lime Butter.
Picture this: It’s 1894, and President Grover Cleveland has just signed Labor Day into law. Workers across the nation are celebrating their hard-won rights by ... well, not working. But what’s on their plates? Pork, my friends.
Did you know that pork has been the life of the American party since the Pilgrims first stepped off the Mayflower? These early settlers brought pigs along for the ride, inadvertently kick-starting America’s love affair with bacon’s cousin, the pork chop. Fast forward to the late 19th century, and you’d find pork at many a Labor Day picnic, right alongside demands for an eight-hour workday.
Mangoes might seem as American as apple pie, but they’re immigrants, too. Native to South Asia, these juicy fruits found their way to the Americas via Spanish explorers in the 17th century.
As for our cilantro lime butter, well, that’s a nod to the melting pot of flavors that is American cuisine.
So, this Labor Day, as you fire up the grill and slap on those chops, remember you’re not just cooking dinner, you’re participating in a delicious slice of American history. From the pigs that sailed the ocean blue to the mangoes that crossed continents, your plate is a testament to the hard work and rich tapestry of our nation’s past.
Ingredients
For the pork chops:
- 4 pork chops (1½ pounds).
- 2 tablespoons brown sugar.
- 1 tablespoon smoked paprika.
- 1 tablespoon ground cumin.
- 1 tablespoon coriander powder.
- 1 teaspoon cayenne pepper.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
- 2 tablespoons olive oil.
For the Spicy Mango Salsa:
- 2 ripe mangos, diced.
- ½ cup red onion, diced.
- 1 Serrano pepper, seeded and finely chopped.
- ¼ cup cilantro, chopped.
- 2 tablespoons lime juice.
- 1 tablespoon honey.
- Salt and pepper to taste.
For the Cilantro Lime Butter:
- ½ cup unsalted butter, softened.
- 2 tablespoons freshly chopped cilantro.
- 1 tablespoon lime juice.
- ½ teaspoon garlic powder.
- Salt and pepper to taste.
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix brown sugar, smoked paprika, cumin, coriander powder, cayenne pepper, salt and black pepper.
- Rub the spice mixture evenly onto both sides of the pork chops.
- Grill the pork chops for 5-6 minutes per side or until cooked through.
- While the pork chops are cooking, prepare the Spicy Mango Salsa. In a medium bowl, combine mango, red onion, Serrano pepper, cilantro, lime juice and honey. Stir well and season with salt and pepper to taste.
- For the Cilantro Lime Butter, mix softened butter, chopped cilantro, lime juice, garlic powder, salt and pepper in a small bowl.
- Once the pork chops are done, brush them with the Cilantro Lime Butter.
- Serve the grilled pork chops with Spicy Mango Salsa spooned over the top.
Now, who’s ready to make some history of their own? Grab those tongs, don your Make America Grill Again apron, and let’s get cooking. If there is one thing American workers have earned, it’s a day off with a side of seriously good eats.
Happy Labor Day and may your pork chops be as juicy as your paid vacation days.
Barry Cohen welcomes your thoughts, suggestions and feedback. Email him at barrycohen210@gmail.com.