Pork Chops With Mango Chutney Recipe 455

IT'S JUST PORK...AND CHUTNEY

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
• Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
• Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
• Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
• Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
• In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
• Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.

PORK CHOPS WITH CHUTNEY SAUCE

Steps:

• Season pork chops to taste. In large nonstick skillet coated with nonstick cooking spray, brown pork chops over medium high heat, 4-5 minutes per side. Remove to plate.
• In same pan, sprinkle with flour, and stir. Add chutney, mustard and gradually add broth. Bring to boil, lower heat, stirring, until slightly thickened.
• Return pork chops to pan and continue cooking until the pork chops are done and well heated.

PORK CHOPS WITH PEAR CHUTNEY

Steps:

• For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
• For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

MANGO CHUTNEY PORK ROAST

Steps:

• In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.

GRILLED PORK CHOPS WITH SPICEY MANGO CHUTNEY

Steps:

• Marinade.
• 1. Prepare the marinade one day ahead.
• 2. Place all marinade ingredients in a large non-aluminum stockpot and bring to a broil.
• 3. Cook for 5-7 minutes
• 4. Remove from heat and let cool overnight.
• 5. Submerge pork chops in the marinade for 45 minutes.
• 6. Grill the pork chops on both sides over a medium-hot fire for 8-10 minutes or until the pork chops are firm and cooked through.
• Spicey Mango Chutney.
• 1. Cut the mango flesh away from the pit and cut the flesh into 1/2 inch dice. Set aside.
• 2. In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1-2 minutes,
• 3. Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice, continue cooking over medium heat to reduce the mixture by half.
• 4. Reduce heat to low and gently stir the diced mango, cilantro, and bell pepper, add salt and pepper.
• 5. Let cook to room temperature and refrigerate for up to 6 days.

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

Steps:

• Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
• Preheat the grill, and oil the grates if necessary, to prevent sticking.
• Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
• Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
• Serve pork chops topped with salsa.

PORK CHOPS WITH CHUTNEY SAUCE RECIPE

Steps:

• Gather the ingredients.
• Sprinkle the pork chops on both sides with kosher salt and pepper.
• In a large skillet heat olive oil over medium-high heat. When the oil is very hot but not smoking, add the pork chops and brown well on both sides.
• Add chicken broth or water to the pan and bring to a boil.
• Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes.
• Combine the remaining ingredients and pour over the chops. Cover and simmer for 10 minutes or until chops are done.
• Enjoy!

THAI PORK CHOPS WITH MANGO

Steps:

• Place pork chops in a flat baking dish. Sprinkle pepper and 5 cloves minced garlic over both sides and rub in.
• Combine remaining marinade ingredients (4 tablespoons soy sauce, 2 tablespoons fish sauce, sherry, and 2 tablespoons brown sugar ) in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate.
• Cover dish with foil and set in the refrigerator to marinate 10 to 30 minutes.
• Preheat oven to 350 F.
• Cover tightly with foil and roast 60 to 90 minutes (they will be fully cooked after 1 hour, but 90 minutes will give more tender results).
• Turn the chops once in the middle of baking. If your baking dish is dry at this point, add 3 to 4 tablespoons water―use boiling water if it's a glass baking dish.
• While chops are roasting, slice up the mango into small cubes and set aside. For the sauce, place all ingredients ( rice vinegar , 1/3 cup brown sugar, 4 cloves garlic, chili or cayenne pepper, 1 tablespoon fish sauce, and 1 tablespoon soy sauce) in a saucepan and bring to a boil. The vinegar will be pungent as it burns off.
• Reduce heat to medium and continue simmering sauce 10 minutes, or until it has reduced to 1/3 and has thickened slightly.
• Remove from heat and taste-test, looking for a tangy flavor that is also spicy and sweet. The sauce may taste strong (sharp) at this point, but it will be perfect when combined with the pork. If you'd like it spicier, add more chili. If it's too sour, add a little more sugar.
• Remove chops from oven. Turn once before removing to soak up the juices from the pan, then plate them up. Add some fresh mango to each portion, then drizzle over the sauce. Garnish with fresh coriander, and accompany with plenty of Thai jasmine-scented rice (it's also delicious with potatoes).

PORK CHOPS WITH MANGO CHUTNEY RECIPE - (4.5/5)

Steps:

• Place the oil, coriander, black pepper, salt and cayenne in a resealable gallon-sized plastic bag. Mix together and add the pork chops turning them to coat completely. Refrigerate a minimum of 20 minutes to overnight. Put an oven rack in the top middle position in the oven and turn on the broiler. Heat a large frying pan for 2 minutes over medium-high heat. Add the chops and sear until browned. Turn the chops over and transfer the frying pan to the oven. If you don't have a frying pan that you can put under the broiler, turn the chops and continue to brown the other side. Then transfer the chops to a baking pan. Broil the chops for 3 minutes, remove from oven and spread the chutney evenly over each chop. Sprinkle each chop with 1/4 tsp of sugar and return the frying pan or baking pan to the oven. Continue to broil the chops until the chutney is deep golden - if the ends get a bit charred, that is fine. Remove the chops to a plate and let sit for a few minutes before serving.