Grilled Pork Chops With Spicey Mango Chutney Recipes

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.

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.

Steps:

• Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
• Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.

Steps:

• Place the oil, coriander, black pepper, salt and cayenne in a resealable gallon-sized plastic bag. Mix together and add the pork chops turning them to coat completely. Refrigerate a minimum of 20 minutes to overnight. Put an oven rack in the top middle position in the oven and turn on the broiler. Heat a large frying pan for 2 minutes over medium-high heat. Add the chops and sear until browned. Turn the chops over and transfer the frying pan to the oven. If you don't have a frying pan that you can put under the broiler, turn the chops and continue to brown the other side. Then transfer the chops to a baking pan. Broil the chops for 3 minutes, remove from oven and spread the chutney evenly over each chop. Sprinkle each chop with 1/4 tsp of sugar and return the frying pan or baking pan to the oven. Continue to broil the chops until the chutney is deep golden - if the ends get a bit charred, that is fine. Remove the chops to a plate and let sit for a few minutes before serving.