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