Pork Chops with Mango Habanero Sauce

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.

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

In this Article

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

Step-by-step instructions on how to make those delicious pork chops with mango sauce

As with all my recipes, please assemble all the ingredients before cooking and baking. This is a straightforward recipe to prepare, and it comes together even more easily.

This is a three-step recipe; rest assured, it is straightforward. One is for the marinade for the pork chops, one is for the sauce, and lastly, the chops are cooked.

• So let’s start with the marinade by mixing the parsley, cilantro, garlic, sherry, olive oil, salt, and pepper. Add the pork chops and poke with a fork to allow the marinade to infuse the meat.

• In a blender, combine the mango, orange juice, and chardonnay and puree until smooth. Stir in the habanero and set aside.

• Remove the pork chops from the marinade and season them with salt and pepper.

• Heat a large skillet over medium-high heat and cook the chops until they are done. 4 to 5 minutes per side.

• Drizzle the sauce over each plates. Place the pork chops over it and drizzle more sauce over it if so you desire.

What dishes can you enjoy with the pork chops with mango habanero sauce recipe?

This is already very rich in flavor and spiciness, so my recommendation is to stick with softer-tasting sides, such as Brussels sprouts with lemon or butter rice.

 Storing and Reheating

Store: Make sure your pork chops and sauce are completely cooled. Then, place pork chops in an airtight glass container and store them in the fridge for up to three days.

Reheating: To bring our leftovers back to room temperature, they can be warmed in a skillet with a couple of tablespoons of water and the remaining mango salsa. Heat to the desired warmth.

Pork Chops with Mango Habanero Sauce

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Marinate: 30 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 people

Author: Giangi Townsend

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.

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Ingredients 

USMetric

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, 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.

Notes

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.

f there is a band of fat around your chop, make a couple of incisions vertically to prevent your pork chops from curling up while cooking.

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.

• Course: Pork, Dinners, Sunday Night Dinner
• Cuisine: American
• Season: Summer, Fall

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