Pork Chops with Mango Habanero Sauce

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • 30 mins Marinate
  • serves 4 people
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IntroductionSkip To The Recipe

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.

TIP:
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 wound,  use lemon. Half one and rub it all over your hands. Thank you Pete for the advice.

 

Giangi's Kitchen Signature

 

Nutrition Facts
Pork Chops with Mango Habanero Sauce
Amount Per Serving
Calories 326 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Cholesterol 29mg 10%
Sodium 27mg 1%
Potassium 385mg 11%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 17g
Protein 10g 20%
Vitamin A 26.4%
Vitamin C 63.7%
Calcium 2.4%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Chops with Mango Habanero Sauce

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • 30 mins Marinate
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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FOR THE PORK CHOPS MARINATE
  • 1/2 cup finely chopped Italian Flat leaf parsley
  • 1/4 cup finely chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1/4 cup Cream of Sherry
  • 1/4 cup olive oil
  • salt
  • pepper
  • 4 6-ounces bone in pork chops
FOR THE SAUCE
  • 2 ripe small mangoes, peeled and pitted
  • 1/4 cup Chardonnay or dry white wine
  • 1/4 cup fresh orange juice
  • 1/2 teaspoon minced habanero
  • cilantro for garnish (optional)

Instructions

MAKE THE MARINATE
  1. 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
  1. 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
  1. 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.

  2. Drizzle the mojo on the middle of each plate. Place the pork chop over it and drizzle more mojo over the chops if desired.

 

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