Pork Chops with Mango Habanero Sauce are a perfect balance of sweet and heat. Living in the Southwest, we embrace spice, but that doesn’t mean every meal has to be fiery.

This dish offers just the right kick without overpowering your taste buds.

pork chops with mango habanero sauce

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 chopped habanero to your level of comfort.

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This fresh and light dinner is perfect for spring and summer. You can also replace the pork chops with white fish.

Pro Tips

  • Use lemon to remove the oil from the habanero from your hands. The oil can be quite potent and burning if it gets close to your eyes or opens a wound. Half one and rub it all over your hands.

 

 

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
Author: Giangi Townsend
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Ingredients 

FOR THE PORK CHOPS MARINATE

  • ½ cup Italian flat leave parsley, finely chopped
  • ¼ cup cilantro, finely chopped
  • 2 garlic cloves, minced
  • ¼ cup cream of sherry
  • ¼ cup olive oil
  • salt
  • pepper
  • 4 bone in pork chops, 6-ounces each

FOR THE SAUCE

  • 2 mangoes, ripe, peeled and pitted
  • ¼ cup Chardonnay, or dry white wine
  • ¼ cup fresh orange juice,
  • ½ teaspoon habanero, minced
  • cilantro, cilantro for garnish (optional)

Instructions

MAKE THE MARINATE

  • 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.

MAKE THE SAUCE

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

COOK THE PORK CHOPS

  • 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.

Nutrition

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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