Best Pork Chops With Mango Basil Sauce Recipes

BROILED PORK CHOPS WITH MANGO SAUCE

Broiled Pork Chops with Mango Sauce image

Surprise your family tonight with this unique pork chop dinner. You won't believe how much flavor you get from just 6 ingredients. Store leftover sauce in the refrigerator for several days. Serve it with baked or grilled chicken.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3 medium mangoes, peeled, pitted and cut into chunks
1/4 cup chicken broth
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 boneless butterflied pork chops (8 ounces each)
2 teaspoons lemon-pepper seasoning

Steps:

In a blender, combine the mangoes and broth; cover and process until smooth. In a small saucepan, combine the mango puree, preserves and coriander. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, sprinkle pork chops with lemon-pepper. Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with mango sauce.

Nutrition Facts : Calories 431 calories, Fat 13g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 359mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 3g fiber), Protein 45g protein.

BASIL PORK CHOPS

Basil Pork Chops image

Just a few ingredients give a tender pork loin chop all the glazed goodness it needs. Serve with your favorite roasted veggies and you've got a meal bursting with flavor. Leftover herbs? Use them in these basil recipes. -Lisa Gilliland, Fort Collins, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons canola oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

Steps:

Mix first 4 ingredients; gradually stir in 1 tablespoon oil (mixture will be crumbly). Rub over both sides of pork chops., In a large skillet, heat remaining oil over medium heat; cook chops until a thermometer reads 145°, 4-6 minutes per side. Let stand 5 minutes before serving.

Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 312mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 6g protein.

PORK CHOPS WITH MANGO-BASIL SAUCE

Pork Chops with Mango-Basil Sauce image

Categories Food Processor Fruit Broil Quick & Easy Backyard BBQ Mango Basil Pork Chop Grill Grill/Barbecue Jalapeño Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 9

Ingredients

1 small mango, peeled, pitted
1 tablespoon plus 2 teaspoons vegetable oil
1 tablespoon minced garlic
1 jalapeño chili, seeded, minced
1/3 cup thinly sliced fresh basil leaves
3/4 cup canned low-salt chicken broth
1 1/2 tablespoons golden brown sugar
1 tablespoon soy sauce
4 6- to 8-ounce center-cut pork chops (about 1 inch thick)

Steps:

Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk in cup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper.
Prepare barbecue or preheat broiler. Brush pork with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil pork until just cooked through, about 5 minutes per side. Transfer to plates.
Rewarm sauce over low heat, stirring occasionally. Drizzle over pork.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries image

Provided by Bobby Flay

Categories main-dish

Time 55m

Number Of Ingredients 21

Ingredients

1 cup red wine vinegar
1 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt, to taste
2 mangoes, peeled and coarsely chopped
1 cup cooked black beans, or canned beans, rinsed and drained
2 green onions, finely sliced
1 tablespoon serrano pepper, seeded and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
1/4 cup chopped cilantro
Salt and freshly ground pepper, to taste
1 1/2 pounds yucca, peeled and cut into 3-inch sections
3 tablespoons kosher salt, plus more to taste
1 cup fine yellow cornmeal
1 tablespoon ancho chile powder
1 1/2 quarts peanut oil

Steps:

Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl. Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.
For the Mango Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.
For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center. Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide. Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture. Preheat oil to 370 degrees F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.