THAI PORK CHOPS WITH CHUNKY MANGO SALAD
Make and share this Thai Pork Chops With Chunky Mango Salad recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 488.5, Fat 25.2, SaturatedFat 7, Cholesterol 137.3, Sodium 519.7, Carbohydrate 21.4, Fiber 3, Sugar 15.5, Protein 43.2
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.
THAI PORK CHOPS WITH MANGO
Steps:
- Place pork chops in a flat baking dish. Sprinkle pepper and 5 cloves minced garlic over both sides and rub in.
- Combine remaining marinade ingredients (4 tablespoons soy sauce, 2 tablespoons fish sauce, sherry, and 2 tablespoons brown sugar ) in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate.
- Cover dish with foil and set in the refrigerator to marinate 10 to 30 minutes.
- Preheat oven to 350 F.
- Cover tightly with foil and roast 60 to 90 minutes (they will be fully cooked after 1 hour, but 90 minutes will give more tender results).
- Turn the chops once in the middle of baking. If your baking dish is dry at this point, add 3 to 4 tablespoons water―use boiling water if it's a glass baking dish.
- While chops are roasting, slice up the mango into small cubes and set aside. For the sauce, place all ingredients ( rice vinegar , 1/3 cup brown sugar, 4 cloves garlic, chili or cayenne pepper, 1 tablespoon fish sauce, and 1 tablespoon soy sauce) in a saucepan and bring to a boil. The vinegar will be pungent as it burns off.
- Reduce heat to medium and continue simmering sauce 10 minutes, or until it has reduced to 1/3 and has thickened slightly.
- Remove from heat and taste-test, looking for a tangy flavor that is also spicy and sweet. The sauce may taste strong (sharp) at this point, but it will be perfect when combined with the pork. If you'd like it spicier, add more chili. If it's too sour, add a little more sugar.
- Remove chops from oven. Turn once before removing to soak up the juices from the pan, then plate them up. Add some fresh mango to each portion, then drizzle over the sauce. Garnish with fresh coriander, and accompany with plenty of Thai jasmine-scented rice (it's also delicious with potatoes).
Nutrition Facts : Calories 181 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, Sodium 2254 mg, Fat 1 g, ServingSize 4 pork chops (4 servings), UnsaturatedFat 0 g
GRILLED PORK CHOPS WITH SPICEY MANGO CHUTNEY
This is out of the "Char Cha Cha" Cookbook. Cha Cha Cha is an ecclectic restaurant in San Francisco. You can drink one of their fabulous Sangria's while you wait for your meal. Prep time includes marinating the pork chops. Chutney ingredients are below the marinade.
Provided by Ck2plz
Categories Pork
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 471, Fat 22.6, SaturatedFat 8.1, Cholesterol 115.2, Sodium 14270.6, Carbohydrate 32.3, Fiber 1.3, Sugar 28.9, Protein 34.6
MANGO PORK CHOPS
Put dinner on the table in no-time when you cook these Mango Pork Chop as an entrée! Topping these pork chops with mango relish is just the right idea.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
BARBECUE PORK CHOPS WITH MANGO SALSA
Surprise and delight your guests with Barbecue Pork Chops with Mango Salsa. Our Barbecue Pork Chops with Mango Salsa is ready in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Grill chops 4 min. on each side. Brush with barbecue sauce; grill 3 to 5 min. or until done (145°F), turning and brushing occasionally with remaining barbecue sauce.
- Remove chops from grill; let stand 3 min. Meanwhile, combine remaining ingredients.
- Serve chops topped with mango mixture.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 950 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 22 g, Protein 21 g
CURRIED MANGO PORK CHOPS
This is a SparkPeople.com Recipe These sautéed pork chops with a curried pan sauce make a quick weeknight dinner. Serve with hot cooked rice, buttered broccoli spears and warm flour tortillas. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=388
Provided by jdwright
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410.2, Fat 16.5, SaturatedFat 5.7, Cholesterol 124, Sodium 163.4, Carbohydrate 23.5, Fiber 2.7, Sugar 18.3, Protein 41.7
PORK CHOPS WITH MANGO SALSA
Mango, pineapple and onion make a fresh and fruity topping for these easy pork chops. For extra flavor, add cilantro to the salsa. TIP: Vidalia and other sweet onions are mild-flavored onions that are high in sugar and water content and low in tear-inducing sulfur compounds. Because of these properties, they are not suited for long-term storage, so you should use them within several weeks of purchase. It's important to keep them cool, dry and separate. Place in a single layer, wrapped seperately in foil or paper towels, in the vegetable bin of the refrigerator. If it is not possible to store them in the refrigerator, store them in the colest area of your home with good air circulation. --Taste of Home Test Kitchen Taste of Home Cooking Holiday - June 2010
Provided by ElizabethKnicely
Categories Pork
Time 8h10m
Yield 6 pork chops with mango salsa, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 265.5, Fat 10.1, SaturatedFat 3.5, Cholesterol 95, Sodium 69.3, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 31.2
MANGO-LIME PORK CHOPS
This beautiful marinaded pork is topped with a fruity salsa of emerald kiwifruit, golden mango and red peppers for an eye-catching presentation. It is pretty enough to serve to guests.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 296 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 410mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 5g fiber), Protein 24g protein.
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