Thursday, January 24, 2013

Mango Chutney Pork Chops

I found this recipe on page 73 of the February/March 2013 issue of Taste of Home magazine.
It called for a pork roast, but pork chops are easier.

This recipe makes a big helping of chutney, which if not all used with the pork can substitute as some pretty delicious salsa.
Instead of dicing, slicing, and mincing my chutney ingredients I put everything in my Vitamix on the lowest possible speed until chopped up. Convenience is key in my house.

pork chops

pork chop seasoning -- per 2 pork chops
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground ginger

mango chutney
2 medium mangoes, peeled and diced
1/2 red onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and minced
2 tbsp white vinegar

  1. Preheat oven to 350 degrees.
  2. In small bowl, combine pork chop seasoning.
  3. Sprinkle seasoning on pork chops, pressing spices into the meat on both sides.
  4. Cook for 30-40 minutes (depending on thickness of pork chop), until cooked through.
  5. Meanwhile, in a large saucepan, combine all chutney ingredients. 
  6. Cook, uncovered, over medium heat stirring occasionally for 10 minutes to allow flavors to blend.
  7. Serve with pork chops.
  8. Enjoy!

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