Tropical Grilled Pork Chops With Mango Chutney Sals

Name: Tropical Grilled Pork Chops With Mango Chutney Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, minced; ¾ teaspoon chili powder; ⅛ teaspoon cayenne pepper; ⅛ teaspoon cardamom; ¼ teaspoon water (or as needed); ¾ teaspoon vegetable oil; 2 ½ tablespoons rice wine vinegar; ⅓ cup sugar; 1 mango, peeled, seeded & chopped; 1 fresh jalapeno pepper, minced; 1 ¼ teaspoons lemon juice; ¼ teaspoon cilantro; ⅛ teaspoon salt; 1 cup unsweetened applesauce; 2 pineapple rings, chopped; 1 pinch white pepper; 3 ½ tablespoons soy sauce; 3 ½ tablespoons rice wine vinegar; 8 pork chops (or 2 lb tenderloin)

Servings: persons

2 garlic cloves, minced
¾ teaspoon chili powder
⅛ teaspoon cayenne pepper
⅛ teaspoon cardamom
¼ teaspoon water (or as needed)
¾ teaspoon vegetable oil
2 ½ tablespoons rice wine vinegar
⅓ cup sugar
1 mango, peeled, seeded & chopped
1 fresh jalapeno pepper, minced
1 ¼ teaspoons lemon juice
¼ teaspoon cilantro
⅛ teaspoon salt
1 cup unsweetened applesauce
2 pineapple rings, chopped
1 pinch white pepper
3 ½ tablespoons soy sauce
3 ½ tablespoons rice wine vinegar
8 pork chops (or 2 lb tenderloin)

1
To prepare chutney, in a small bowl, mash together the garlic, chili powder, cayenne & cardamom.
2
Mix in enough water to form a paste.
3
Heat the oil in a saucepan over medium heat.
4
Stir in spice paste & cook until it begins to bubble, about 30 seconds.
5
Stir in vinegar; cook without boiling for 2 minutes
6
Stir in sugar until it dissolves.
7
Mix in mango, jalapeno, lemon juice, cilantro & salt; simmer 20 minutes
8
Stir in applesauce & pineapple; simmer 10 mins more.
9
Season with white pepper.
10
Place in a bowl, cover, & refrigerate until ready to use.
11
To prepare marinade, mix 1/3 of the salsa with soy sauce & vinegar.
12
Place pork chops in a marinating container & pour marinade over chops.
13
Seal tightly, & place in the refrigerator for 1 hour (or longer).
14
Prepare grill for medium-high heat.
15
Drain marinade from bag & heat in a saucepan until boiling.
16
Lightly oil grill grate.
17
Place pork chops on the hot grill.
18
Cook 10 mins, or to desired doneness, turning once & basting occasionally with the boiled marinade.
19
Warm remaining salsa over medium-low heat.
20
Serve pork chops topped with the salsa.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 garlic cloves, minced, ¾ teaspoon chili powder, ⅛ teaspoon cayenne pepper, ⅛ teaspoon cardamom, and more.

Yes, Tropical Grilled Pork Chops With Mango Chutney Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tropical Grilled Pork Chops With Mango Chutney Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions