Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.

4 bone-in pork loin chops (each 8 to 10 ounces and 1/2 inch thick), trimmed of fat

Coarse salt and ground pepper

1 tablespoon adobo sauce

2 tablespoons brown sugar

1 mango, peeled and cut into 1/2-inch pieces

1/2 small red onion, finely chopped

1 small jalapeno chile (ribs and seeds removed), finely chopped

2 tablespoons fresh lime juice

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place pork on baking sheet; season with salt and pepper. Spread with adobo sauce; sprinkle with brown sugar.
Broil until an instant-read thermometer inserted in thickest part of a chop, avoiding bone, registers 155 degrees, 8 to 10 minutes. Let rest 5 minutes before serving.
Meanwhile, make salsa: In a medium bowl, combine mango, onion, jalapeno, and lime juice. Season with salt and pepper, and toss to combine. Top chops with salsa, and serve with Arugula Cucumber Salad, if desired.