Tag Archives: Mango

Tropical Lime Chile Brined Pork Chops

With summer in full swing, backyard cookouts and parties are often based on beach and tropical themes.  In that spirit, here is a pork chop recipe for grilling that is infused with the tropical flavors of pineapple, mango, and lime.  Add some freshly ground ancho chile powder for just a touch of heat, and some assorted other flavors, let them brine for half the day, and you’ve got the perfect main dish for a pool-side cabana party!

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Fresh Mango Chutney

We’ve done a few similar recipes on this site already, including the melon pineapple salsa, the mango salsa, and even the recent pork chops with warmed mango chutney.  Where this one departs from the first two is the exclusion of any hot chiles (and obviously no pineapple or melon either).  The differences with the latter recipe are a bit more subtle – serving it raw rather than cooked and replacing the harsher red onions (which mellow when cooked) with milder scallions.  This mixture is good fresh, but reaches its true potential when left to sit in the fridge overnight so that the flavors can combine more fully.

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Paprika Pork Chops with Warmed Mango Chutney

Pork chops always seem to go so well with a little bit of spice and a little bit of tangy sweetness.  Warm mulled applesauce is always a quick and easy choice, or the apple cabbage slaw we recently had posted is also good.  We’ve also used mango before, in our mango tomato pork skewers.  This time, however, we’re going to keep things in the kitchen for the whole meal (nice when it’s a blustery January evening in the PNW), and add a few other goodies in with the mango to balance out their sweetness.  So let’s get started…

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Mango Salsa

Here’s a side dish with a refreshing mix of flavors and just a little bit of heat.  While similar to our Melon Pineapple Salsa, we’ll skip the vinegar and olive oil this time around to leave things a touch sweeter than before.  We’re also going to forgo the minced texture in favor of a bit more rustic finished product.

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Mango Tomato Pork Skewers

Pork is one of those meats that just begs for something tangy and sweet to be served with it.  Mango chutney, peach salsa, melon pineapple salsa, or even just good old applesauce warmed up with a little cinnamon mixed in all just seem to fit naturally with the flavor of a juicy pork chop.  Even the traditional roasted pig usually has a cavity stuffing of vegetables and apples (not to mention the apple stuffed into its mouth).

In this recipe, we’re going to keep the fruit itself simple, add the tanginess with the sauce, and throw in a little southwestern kick to the pork itself.  It’s a combination that works great on skewers, or can be sautéed up in a wok just as well on a night when the weather just isn’t right for grilling.

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