This looks so delicious. The sweetness of mango combined with the pork chop looks like it will be absolutely delicious.
If you’re not familiar with mangoes, here’s how to select them at the grocery store. Look for mangoes that are soft to the touch just like a peach or avocado. They should smell sweet and fruity around the stem. Sometimes mangoes will have brown flecks on the skin. This is normal.
Also, I think a simple brine for an hour does wonders for pork chops. Brines are like insurance for your meat. They help change the structure of the proteins and retain even more moisture. Brines combined with infrared grills = OUTSTANDING juiciness! Delicious juicy and full of flavor this recipe makes a wonderful meal for any day of the week.
Grilled Pork Chop with Mango Chutney
Grilled Mango Thyme Chutney
Rating: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 3 large mangoes, peeled and sliced
- 1 small white onion, very finely minced
- 3/4 cup brown sugar
- 1/2 cup white vinegar
- 2 tablespoons minced ginger
- 1 tablespoon fresh thyme leaves
- 2 teaspoons mild curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon hot sauce
Instructions
- Preheat the grill to medium high.
- Generously oil the grates.
- Grill the mango slices for 3-4 minutes, turning often until lightly charred and softened. Remove from the grill.
- In a medium saucepan, combine the mangoes, white onion, sugar, vinegar and ginger. Bring to a boil uncovered. Reduce the heat and continue to simmer until the onion is soft and the mixture has thickened.
- Mix in the thyme, curry powder, allspice and hot sauce. Simmer an additional 10 minutes. Remove from the heat and serve warm or cold. Top the chutney with additional thyme leaves.
Brined Grilled Pork Chops
Rating: 4
Prep Time: 1 hour, 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 30 minutes
Yield: 4 chops
Serving Size: 1 chop
Ingredients
- (4) 1 1/2-inch thick bone in rib cut pork chops
For the brine
- 3 cups water
- 1/4 cup Morton’s Kosher Salt
- 1/4 cup brown sugar
- 1/2 teaspoon ginger powder
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
Instructions
- Mix the brine ingredients in a one gallon resealable plastic bag. I place the bag into a large stainless bowl to make it easy to fill.
- Place the chops in the brine and seal the bag, removing as much air as possible. Make sure the chops are completely submerged.
- Refrigerate for an hour.
- Remove the chops from the brine and pat dry with paper towels.
- Preheat your grill to medium high. Grill the chops for 5- 6 minutes per side, turning them often until the internal temperature is 145 degrees. Total time for my chops was 20 minutes. Remove from the grill and tent lightly with foil for at least 5 minutes.
- Just prior to serving glaze with mango chutney and serve additional chutney on the side.
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