Living in the Southwest is almost sacrilegious not to have some heat in our food. It does not mean, however, that we have it all the time.

The mango and habanero are perfect partners in this recipe. The sweetness of the mango with the orange juice, taper down the heat content of the habanero.
I am a mild heat eater, however, feel free to add more of the chopped habanero as to your level of comfort.

Fresh and light a perfect spring and summer dinner. You can also replace the pork chops with a white fish.

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To remove the oil of the habanero from your hands, which can be quite potent and burning if gets close to your eyes or open a wound,  use lemon. Half one and rub it all over your hands. Thank you Pete for the advice.



Pork Chops with Mango Habanero Sauce

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Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate: 30 minutes
Total Time: 15 minutes
Servings: 4 people



  • .50 cup Italian flat leave parsley 1/2 cup finely chopped Italian Flat leaf parsley
  • .25 cup cilantro 1/4 cup finely chopped fresh cilantro
  • 2 garlic 2 garlic cloves, minced
  • .25 cup cream of sherry 1/4 cup Cream of Sherry
  • .25 cup olive oil 1/4 cup olive oil
  • salt salt
  • pepper pepper
  • 6 ounces bone in pork chops 4 6-ounces bone in pork chops


  • 2 mangoes 2 ripe small mangoes, peeled and pitted
  • .25 cup Chardonnay 1/4 cup Chardonnay or dry white wine
  • .25 cup orange juice 1/4 cup fresh orange juice
  • .50 teaspoon habanero 1/2 teaspoon minced habanero
  • cilantro cilantro for garnish (optional)



  • In a large shallow dish mix the parsley, cilantro, garlic, sherry, olive oil, salt and pepper. Add the pork chops and toss to thoroughly coat. Poke with a fork the chops and press the herbs all over the chops. Let it marinate for 30 minutes turning occasionally.


  • In a blender combine the mango, orange juice and Chardonnay. Mix until all the mango is smooth. Stir in the habanero and set aside. 


  • Remove the pork chops from the marinate, salt and pepper them. Heat over high heat a large skillet. Add the chops when hot and cook stirring occasionally until done, around 4 to 5 minutes (or more depending of the thickness of the chops) on each side.
  • Drizzle the mojo on the middle of each plate. Place the pork chop over it and drizzle more mojo over the chops if desired.


Calories: 326kcal | Carbohydrates: 19g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 27mg | Potassium: 385mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1320IU | Vitamin C: 52.6mg | Calcium: 24mg | Iron: 0.5mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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