A smoky, but still sweet, mango sauce adds brilliant, sunny color and a kick of flavor to these simply grilled pork chops.
Active time: 20 minutes II Total time: 35 minutes II Makes: 4 main-dish servings
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 chipotle chile in adobo, seeded using tip of paring knife, and finely chopped
- 1/4 teaspoon dried oregano
- 2 large ripe mangoes, peeled and chopped
- 2 tablespoons water
- 1 tablespoon packed brown sugar
- 4 bone-in, 3/4-inch-thick pork loin or rib chops (6 ounces each)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 green onion, finely sliced, for garnish
- 1/4 cup fresh cilantro leaves, for garnish
- Prepare outdoor grill for covered direct grilling over medium heat.
- In 12-inch skillet, heat oil over medium-high heat. Add onion and cook 2 to 3 minutes, until browned, stirring occasionally. Add chipotle and oregano; cook 1 minute, stirring. Add mangoes, water and sugar; cook 10 minutes or until mangoes are soft, stirring occasionally.
- Meanwhile sprinkle pork with salt and pepper to season both sides. Grill, covered, 8 to 9 minutes, until browned and still slightly pink inside, turning over once. (Instant-read thermometer inserted horizontally into center of pork should reach 145 F.)
- Transfer pork chops to cutting board; let rest 5 minutes.
- Spoon mango sauce over pork. Garnish with green onion and cilantro.
Each serving: About 385 calories, 27g protein, 39g carbohydrate, 15g total fat (4g saturated), 4g fiber, 80mg cholesterol, 210mg sodium
– from the Good Housekeeping cookbook, “400 Heart Healthy Recipes and Tips”.