Go Back
A sizzling pork chop topped with vibrant mango chutney, surrounded by colorful spices and fresh herbs on a wooden cutting board
Stroller Envy

Mango Chutney Pork Chops

Four pork chops with mango chutney flavorings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting 5 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 pork chops 1 inch thick, about 8 oz each, bone-in unless boneless is specified
  • 1 cup mango chutney
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 2 tablespoons water

Method
 

  1. Season pork chops with salt, pepper, and paprika.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Cook pork chops for 4-5 minutes per side until golden brown.
  4. Remove the chops to a plate. Reduce heat to low.
  5. Stir the chutney and water into the skillet and simmer for 1 minute.
  6. Return the chops, cover and simmer gently only until they reach 145°F, about 2-5 minutes; add a splash of water if the glaze catches.
  7. Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates. Remove from heat and rest at least 3 minutes before serving.
  8. Serve the pork with the cooked chutney sauce spooned over the top.

Notes

Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.