Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Grilled Pork Chops with Mango Chutney

Grilled Pork Chops with Mango Chutney

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

4 each Fresh mango
1/3 cup Cider vinegar
1/3 cup Brown sugar
2 teaspoon Minced garlic
1 teaspoon Minced fresh ginger
4 each Boneless center loin pork chop, 1 1/2 inch thick
1/4 teaspoon Sea Salt,
1/4 teaspoon Black pepper, freshly ground
2 teaspoon Olive oil

directions:

Pork has long been a staple in Caribbean cuisine. Topping pork chops with a sweet and flavorful mango chutney gives them an added dimension in taste and color. Serve with boiled yuca and a tossed salad for a classic Puerto Rican meal. If youre in a rush, substitute 1 (10.5-oz.) jar of Inspirations Mango Chutney for the homemade chutney. May be halved.
Note: One mango is for optional garnish. 1/2 tsp. of ground ginger may be substituted for 1 tsp. of minced fresh ginger. Use 4 center cut boneless pork chops that are at least 1 inch thick. Kosher salt may be substituted for sea salt.
1. Preheat grill to medium-high. Peel 3 mangoes, then slice off four sides of each mango. Slice those pieces into 6 to 8 1/4-inch slices and cut those slices into thirds. You should have about 4 cups of chopped mango.
2. Place mango pieces, vinegar, brown sugar, garlic, and ginger in a heavy saucepan and simmer uncovered over medium heat for 15 minutes, stirring occasionally, until mangoes have softened slightly and mixture is golden brown. If desired, peel and slice remaining mango into 1/4-inch slices and set aside.
3. Pour mango chutney into serving dish or gravy boat and cool to room temperature (its OK if chutney is slightly warm when served).
4. While chutney cools, season pork chops with salt and pepper; then brush with oil and grill for 5 to 7 minutes on each side. Place meat on serving platter and top each pork chop with 3 to 4 Tbsp. chutney. If desired, garnish with 2 to 3 slices of fresh mango. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
4 each Fresh mango  
1/3 cup Cider vinegar  
1/3 cup Brown sugar  
2 teaspoon Minced garlic  
1 teaspoon Minced fresh ginger  
4 each Boneless center loin pork chop, 1 1/2 inch  
1/4 teaspoon Sea Salt,  
1/4 teaspoon Black pepper, freshly ground  
2 teaspoon Olive oil  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 3879 kcal (193%)
Calories from Fat 1710 kcal (0%)
Total Fat 190 g (292%)
Saturated Fat 41 g (205%)
Cholesterol 1405 mg (468%)
Sodium 1196 mg (49%)
Total Carbohydrates 58 g (19%)
Dietary Fiber 7 g (28%)
Protein 475 g (791%)
Vitamins
Vitamin A 1696 IU (33%)
Vitamin C 61 mg (101%)
Minerals
Calcium 200 mg (4%)
Iron 20 mg (33%)
loading