Grilled Pork Chops with Mango-Cucumber Salsa

First thing that needs to be done is marinate the 2-3 pork chops with 1/2 cup Orange Juice, 2 tbsp soy sauce, 1 tbsp honey, and 2 tbsp olive oil. Let it sit in the fridge for a couple of hours until you are ready to grill it. It's going to be tender with a salty-sweet flair.

My mom always gives me mangoes when I come visit, so let's just say I always have a few of these on hand. The best way to cut these up quickly with little mess is to halve the mangoes and cut them into little squares. Then take a spoon and scoop it out. No chopping required!

Unfortunately you can't do the mango trick with all of the other veggies! Time to chop chop chop... 1 cup cucumbers, 1 cup tomatoes, 1 cup green bell pepper, 1/2 cup red onion, 1 jalapeno, and of course, the 1 cup of mangoes.

Now add in the juice of 1 lime, 1 tbsp rice wine vinegar, 1 tbsp olive oil, 1 tbsp Orange Juice, and some chopped cilantro for extra freshness. Add salt & pepper to taste. I let this sit in the fridge for a few hours to incorporate all of the flavors.

Summer time is all about BBQing! These taste best on the grill because of the nice char marks, but a pan will do fine if cooking indoors.

This is a meal fit for eating outdoors in our garden with a nice glass of Chardonnay. You can see our tomato jungle in the background which is yielding a ridiculous amount of cherry tomatoes. What makes this salsa so refreshing is you get the nice crunch of the veggies and a sweetness from the mangoes, along with a little kick from the jalapeño. This is a fun and simple dish that you can make with your own leftover vegetables (and fruit). Cheers to a fantastic summer!