| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons apple juice
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice (1/2 lemon)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 4 bone-in or boneless pork chops, thick sliced
- 1 tablespoon olive oil
- 1/2 Vidalia onion, diced
- 1 1/2 cups fresh or frozen mango chunks
- 2 tablespoons apple juice
- 1 piece lemon peel plus 1 tablespoon lemon juice (1/2 lemon)
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 2 apples, such as Gala or Pink Lady, peeled, cored and chopped
- 1 cinnamon stick
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 567 |
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 25 g |
| Protein | 38 g |
| Cholesterol | 109 mg |
| Sodium | 985 mg |
Reviews
Delicious!!! GREAT recipe! I used fresh mango, and boneless thick cut Pork chops. I gave the Pork chops and extra 3 minutes since they were thick. My husband loved it!
I haven’t made this yet, but if you rotate the meat 45°halfway through the cooking time on the each side, you’ll get those beautiful cross-hatch grill marks.
The chutney is delicious, but is there a way to make it more jam like? I’m not sure how to explain it any other way.
I followed the recipe as written. I was going to use a fresh mango, but could only fine frozen, which is what the recipe calls for. The flavors of the pork marinade and the chutney together, is over the top awesome. Easy peasy recipe to boot!
These were the most delicious pork chops I have ever had in my life. These pork chops were so good, it encouraged me to buy her cookbook to find other delicious recipes!!!
easy and yummy
Yum! Super easy! tasty marinade and chutney.
This was the best grilled pork that I have had. Both my husband and I loved it. We didn’t make the mango apple chutney but you really don’t need it. Yummy
I have been looking for a mango chutney recipe that tastes
like the chutney a chef I worked for years ago used to make and this one nailed
it. The lemon, parsley and Dijon mustard marinade pair perfectly with the deep
flavors of the mango, apple, cumin and cinnamon. Just divine!
Dinner tonight was outstanding! I marinated the pork chops for about six hours. There is depth in the flavors from the marinated pork to the chutney. This is going to be a go to recipe! Thank you