Pork Chops With Mango Pinapple Sauce Recipes

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OVEN-BAKED PINEAPPLE PORK CHOPS



Oven-Baked Pineapple Pork Chops image

Make and share this Oven-Baked Pineapple Pork Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can pineapple slices, drained with juice reserved
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
4 pork loin chops
1/3 cup Italian seasoned breadcrumbs
1 teaspoon paprika

Steps:

  • In a shallow bowl, combine 4 tablespoons pineapple juice, soy sauce, ginger, and garlic powder; add pork chops; turn once to coat.
  • Marinate in the refrigerator for at least 4 hours.
  • In a pie pan, toss the bread crumbs and paprika.
  • Dredge pork chops in bread crumb mixture, coating both sides.
  • Place pork chops in an ungreased 13x9 inch baking pan; bake in a 350° oven for 25 minutes.
  • Turn pork chops; place one pineapple slice on each pork chop; bake 25 more minutes; serve warm.

TROPICAL GRILLED PORK CHOPS



Tropical Grilled Pork Chops image

Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce.

Provided by EVE11

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h

Yield 6

Number Of Ingredients 19

1 clove garlic, minced
1 teaspoon chili powder
¼ teaspoon cayenne pepper
1 pod cardamom seeds
½ teaspoon water, or as needed
1 teaspoon vegetable oil
¼ cup rice wine vinegar
½ cup sugar
1 mango - peeled, seeded, and chopped
¼ teaspoon salt
½ teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 ½ cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
⅓ cup soy sauce
⅓ cup rice wine vinegar
6 pork chops

Steps:

  • With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
  • Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
  • To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
  • Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
  • Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
  • Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 37.1 g, Cholesterol 37 mg, Fat 7.2 g, Fiber 2 g, Protein 15.1 g, SaturatedFat 2.5 g, Sodium 928.4 mg, Sugar 33.6 g

PORK WITH PINEAPPLE MANGO DIPPING SAUCE



Pork with Pineapple Mango Dipping Sauce image

A friend of mine gave me some fresh ripe mangoes and I decided I was going to make mango salsa for my potluck party this weekend with some but had no idea what i wanted to do with the rest. Tonight my daughter requested pork for dinner and this is what i came up with. She was hesitant to taste it but did so as not to hurt my...

Provided by Deneece Gursky

Categories     Fruit Sauces

Number Of Ingredients 8

2 boneless pork chops
garlic powder
pepper
goya sazon (two packets)
1 medium onion sliced thin
1 medium sized ripe mango
2 to 3tablespoons of pineapple juice
2 good squirts of lime juice

Steps:

  • 1. Trim excess fat from pork chops
  • 2. Season both sides of chops with garlic powder, pepper and one packet of goya sazon.
  • 3. Heat oil in skillet until hot. Add Chops and sear on both sides.
  • 4. Remove chops from stove. Season onions with same seasoning (only use 1/4 packet of sazon) Cook in small skillet with olive oil until tender but still crisp.
  • 5. Cut chops into cubes, reseason and return to skillet. Continue cooking on medium heat until they are cooked through and tender.
  • 6. Add onions to pork and stir fry for a few minutes more.
  • 7. Remove from stove and keep warm.
  • 8. Meanwhile cut mango in chunks and put in blender. Pulse till they are crushed. Add pineapple juice and pulse several times. Add two good squirts of lime juice and pulse again. Taste. (should have a sweet yet tart flavor) Add another squirt of lime juice if needed. Pour into small bowl to use for dipping pork in.
  • 9. I served mine up with some simple homemade stuffing (pepperidge farms italian stuffing cubes, chicken broth, onions, salt pepper and garlic powder) and mixed veggies with a butter and garlic sauce.

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA



The Best Grilled Pork Chops with Mango Salsa image

Whether you're hosting a dinner party or need a quick weeknight meal for the family, this recipe for grilled pork chops with mango salsa is the answer.

Provided by Meghan Yager

Categories     Pork

Time 1h20m

Number Of Ingredients 19

4 bone-in pork chops
1 Tbsp vegetable oil (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp chili powder (ground ancho or your favorite style)
1 tsp smoked paprika
1/2 tsp packed brown sugar
1 tsp salt
1/4 tsp cayenne pepper
1 ripe mango, diced
1 cup cherry or grape tomatoes, chopped
1 small jalapeno, diced
1/2 small onion, diced
1/2 cup fresh cilantro, chopped
1 teaspoon lime juice, or more to taste
1 teaspoon olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

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.

Nutrition Facts : ServingSize 1 chop with salsa, Calories 451 calories, Sugar 13.7 g, Sodium 915.2 mg, Fat 15.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 17.2 g, Fiber 2.6 g, Protein 58.6 g, Cholesterol 171.6 mg

BROILED PORK CHOPS WITH MANGO SAUCE



Broiled Pork Chops with Mango Sauce image

Surprise your family tonight with this unique pork chop dinner. You won't believe how much flavor you get from just 6 ingredients. Store leftover sauce in the refrigerator for several days. Serve it with baked or grilled chicken.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

3 medium mangoes, peeled, pitted and cut into chunks
1/4 cup chicken broth
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 boneless butterflied pork chops (8 ounces each)
2 teaspoons lemon-pepper seasoning

Steps:

  • In a blender, combine the mangoes and broth; cover and process until smooth. In a small saucepan, combine the mango puree, preserves and coriander. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, sprinkle pork chops with lemon-pepper. Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with mango sauce.

Nutrition Facts : Calories 431 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 359mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 3g fiber), Protein 45g protein.

PORK CHOPS WITH MANGO SALSA



Pork Chops with Mango Salsa image

Diced mango and chopped onion and pineapple make a fresh and fruity topping for these easy pork chops. For extra flavor, add chopped cilantro to the salsa. -Pete Johnson, Chippewa Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

3/4 cup plus 1 tablespoon Italian salad dressing with roasted red pepper and Parmesan, divided
6 boneless pork loin chops (5 ounces each)
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

  • Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 246 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 297mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

PINEAPPLE GRILLED PORK CHOPS



Pineapple Grilled Pork Chops image

These are a delightful and quick meal for the grill. I usually serve with a baked potato, but my daughter loves them with wild rice.

Provided by jhopkins

Categories     World Cuisine Recipes     Asian

Time 8h25m

Yield 4

Number Of Ingredients 6

1 (8 ounce) can pineapple rings, juice drained and reserved
¼ cup brown sugar
¼ cup soy sauce
¼ teaspoon garlic powder
4 pork chops
1 pinch ground black pepper

Steps:

  • Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

Nutrition Facts : Calories 391.8 calories, Carbohydrate 26 g, Cholesterol 124 mg, Fat 12.9 g, Fiber 0.7 g, Protein 40.9 g, SaturatedFat 4.5 g, Sodium 999.5 mg, Sugar 23.7 g

PORK CHOPS WITH MANGO PINEAPPLE SAUCE RECIPE



PORK CHOPS WITH MANGO PINEAPPLE SAUCE Recipe image

A quick, easy and delicious recipe for pork chops with mango pineapple mustard sauce.

Categories     Dinner, Gluten Free, Lunch, Main dish

Number Of Ingredients 1

4 (3/4-inch-thick) loin pork chops 2 teaspoons salt 1 3/4 teaspoons black pepper 1 (1-lb) firm-ripe mango, peeled and coarsely chopped 2 tablespoons unsalted butter 1 cup drained canned pineapple chunks (from a 14-oz can) 1 cup mango nectar 1/4 cup packed light brown sugar 2 tablespoons Dijon mustard 4 whole cloves 2 tablespoons olive oil 1 large onion, coarsely chopped 1 garlic clove, finely chopped 1/3 cup fresh cilantro leaves

Steps:

  • Sprinkle both sides of pork chops with 1 teaspoon salt and 3/4 teaspoon pepper (total), then chill, covered, at least 4 hours (to allow the seasoning to permeate meat). Purée chopped mango in a food processor until smooth, then force through a sieve into a bowl. Bring mango purée, butter, pineapple, mango nectar, brown sugar, mustard, cloves, and the remaining teaspoon each salt and pepper to a boil in a 1 1/2- to 2-quart heavy saucepan, stirring until butter is melted, then simmer, uncovered, stirring occasionally, until thickened, 12 to 15 minutes. Discard cloves. Pat pork chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches, about 1 1/2 minutes on each side. Transfer to a plate as browned. Pour off all but about 1 1/2 tablespoons fat from skillet, then cook onion over moderate heat, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add sauce and pork chops (with any juices) and simmer, uncovered, turning chops over once, until just cooked through 6 to 8 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 625

THAI PORK CHOPS WITH MANGO



Thai Pork Chops With Mango image

Instead of the usual applesauce or peaches, these Thai chops are accompanied by a tangy mango sauce that marries beautifully with the flavor of pork.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 1h40m

Yield 4

Number Of Ingredients 11

4 pork chops (fat left on)
1 fresh ripe mango
1 handful of fresh coriander/cilantro
2 to 3 tablespoons coarsely ground black pepper
9 cloves garlic (minced)
5 tablespoons soy sauce
3 tablespoons fish sauce
4 tablespoons sherry
1/2 cup rice vinegar or white vinegar
1/3 cup brown sugar (lightly packed, plus 2 tablespoons for the marinade)
1 fresh red chili (minced, or 1/2 teaspoon cayenne pepper or dried crushed chili)

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).

Nutrition Facts : Calories 181 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, Sodium 2254 mg, Fat 1 g, ServingSize 4 pork chops (4 servings), UnsaturatedFat 0 g

PORK CHOPS WITH MANGO PINEAPPLE SAUCE



Pork Chops with Mango Pineapple Sauce image

Categories     Food Processor     Fruit     Pork     Sauté     Dinner     Mango     Pineapple     Pork Chop     Winter     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

4 (3/4-inch-thick) loin pork chops
2 teaspoons salt
1 3/4 teaspoons black pepper
1 (1-lb) firm-ripe mango, peeled and coarsely chopped
2 tablespoons unsalted butter
1 cup drained canned pineapple chunks (from a 14-oz can)
1 cup mango nectar
1/4 cup packed light brown sugar
2 tablespoons Dijon mustard
4 whole cloves
2 tablespoons olive oil
1 large onion, coarsely chopped
1 garlic clove, finely chopped
1/3 cup fresh cilantro leaves

Steps:

  • Sprinkle both sides of pork chops with 1 teaspoon salt and 3/4 teaspoon pepper (total), then chill, covered, at least 4 hours (to allow seasoning to permeate meat).
  • Purée chopped mango in a food processor until smooth, then force through a sieve into a bowl. Bring mango purée, butter, pineapple, mango nectar, brown sugar, mustard, cloves, and remaining teaspoon each salt and pepper to a boil in a 1 1/2- to 2-quart heavy saucepan, stirring until butter is melted, then simmer, uncovered, stirring occasionally, until thickened, 12 to 15 minutes. Discard cloves.
  • Pat pork chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches, about 1 1/2 minutes on each side. Transfer to a plate as browned.
  • Pour off all but about 1 1/2 tablespoons fat from skillet, then cook onion over moderate heat, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add sauce and pork chops (with any juices) and simmer, uncovered, turning chops over once, until just cooked through, 6 to 8 minutes. Sprinkle with cilantro.

PORK CHOPS WITH MANGO PINAPPLE SAUCE



PORK CHOPS WITH MANGO PINAPPLE SAUCE image

Categories     Sauce     Pork

Number Of Ingredients 12

4-one inch thick pork chops
1 tsp salt
1 tsp black pepper
1/2 firm almost ripe mango coarsely chopped
1 tbls butter
1/2 cup pineapple chunks (1/4 inch)
1/2 cup Jumex mango nectar
up to 1/8 cup sugar to taste
1 tbls dijon mustard
1/2 onion chopped
1/2 garlic clove minced
1/4 cup fresh chopped cilantro leaves

Steps:

  • Sprinkle both sides of pork chops with salt, pepper, onion powder and a bit of garlic powder. Puree chopped mango in blender. Sautee onions and garlic in 1 tbls butter and add mango puree. Bring the puree, butter, pineapple, mango nectar, sugar, mustard,and remaining 1/2 tsp salt and pepper to boil. Simmer until thickened, 12-15 minutes. Grill pork chops, plate and top with sauce. Garnish with cilantro.

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