Mango Pork Chops Food

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

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.

MANGO-LIME PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the lime juice, soy sauce, honey and garlic. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , 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 meat stand for 5 minutes before serving., In a small bowl, combine the salsa ingredients. Cover and refrigerate until serving. Serve with pork.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Steps:

• Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
• For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.
• For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.

GRILLED PORK CHOPS

Steps:

• For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
• Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
• For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
• Preheat an indoor grill pan to medium heat.
• Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS

Steps:

• Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.

MANGO PORK CHOPS

Steps:

• Combine mangos, raspberries, hot sauce and 2 Tbsp. dressing.
• Heat remaining dressing in large skillet on medium heat. Add chops; cook 5 to 7 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min.
• Spoon rice onto serving plates; top with chops, mango mixture and cilantro.

MANGO HABANERO PORK CHOPS

Steps:

• Place pork chops in slow-cooker.
• Mix all other ingredients in a bowl, and pour over pork chops.
• Cook on low for 5-6 hours.
• Serve over rice.

THAI PORK CHOPS WITH CHUNKY MANGO SALAD

Steps:

• To make the dressing, mix the sweet chilli sauce, lime juice, and 1 tbsp of the sesame oil in a bowl, stirring to combine.
• Take 1tbsp of the dressing mixture and put it in a separate bowl, then add the fish sauce, remaining sesame oil, half the coriander, the garlic, and the pork, and toss so the meat is well coated.
• Preheat the grill. In a serving bowl, mix the cucumber, mango, onion, and remaining coriander. Grill the pork for 2-3 minutes on each side, until cooked through. Dress and season the salad, and serve with the pork, along with some rice, if you like.

JERK PORK CHOPS WITH MANGO SALSA

Steps:

• Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
• Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
• Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
• In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
• Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.

GLAZED PORK CHOPS WITH MANGO SALSA

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place pork on baking sheet; season with salt and pepper. Spread with adobo sauce; sprinkle with brown sugar.
• Broil until an instant-read thermometer inserted in thickest part of a chop, avoiding bone, registers 155 degrees, 8 to 10 minutes. Let rest 5 minutes before serving.
• Meanwhile, make salsa: In a medium bowl, combine mango, onion, jalapeno, and lime juice. Season with salt and pepper, and toss to combine. Top chops with salsa, and serve with Arugula Cucumber Salad, if desired.

PORK CHOPS WITH MANGO-BASIL SAUCE

Steps:

• Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
• Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk in cup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper.
• Prepare barbecue or preheat broiler. Brush pork with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil pork until just cooked through, about 5 minutes per side. Transfer to plates.
• Rewarm sauce over low heat, stirring occasionally. Drizzle over pork.

CURRIED MANGO PORK CHOPS

Steps:

• Season chops with curry powder and seasoned salt.
• Heat oil in large skillet over medium-high heat.
• Brown chops on both sides, turning once, for a total of 7-8 minutes.
• Remove chops from pan, reserve.
• In small bowl stir cornstarch well into chicken broth.
• Add onions, raisins, and chicken broth mixture into skillet; cook and stir until slightly thickened.
• Return chops to pan; heat through.
• Serve chops garnished with mango and coconut.

GRILLED PORK CHOPS WITH SPICEY MANGO CHUTNEY

Steps:

• Marinade.
• 1. Prepare the marinade one day ahead.
• 2. Place all marinade ingredients in a large non-aluminum stockpot and bring to a broil.
• 3. Cook for 5-7 minutes
• 4. Remove from heat and let cool overnight.
• 5. Submerge pork chops in the marinade for 45 minutes.
• 6. Grill the pork chops on both sides over a medium-hot fire for 8-10 minutes or until the pork chops are firm and cooked through.
• Spicey Mango Chutney.
• 1. Cut the mango flesh away from the pit and cut the flesh into 1/2 inch dice. Set aside.
• 2. In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1-2 minutes,
• 3. Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice, continue cooking over medium heat to reduce the mixture by half.
• 4. Reduce heat to low and gently stir the diced mango, cilantro, and bell pepper, add salt and pepper.
• 5. Let cook to room temperature and refrigerate for up to 6 days.

GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO

Steps:

• Prepare grill (do not spread charcoal out to edges of grill).
• Make mojo:
• 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
• Make rub:
• Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
• Grill pork:
• Brush both sides of pork with spice rub.
• Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
• Transfer to a platter and let stand, loosely covered, 5 minutes.
• Serve pork with mojo.

PORK CHOPS WITH MANGO SALSA

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, turing occasionally.
• In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving.
• Drain and discard the marinade. Grill the chops, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a meat thermometer read 160°. Serve with salsa.