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Grilled Pork Chops with Mango Chutney
Ingredients
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 you're in a rush, substitute 1 (10.5-oz.) jar of Inspirations Mango Chutney for the homemade chutney. May be halved.
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
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Grilled Pork Chops with Mango Chutney

Grilled Pork Chops with Mango Chutney

Grilled Pork Chops with Mango Chutney
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:25 minutes
directions
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

 
 
 
 
 
 
 
 
 
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