Quick and Easy Baked Mango Chutney Pork Chops Recipe
Sweet and spicy Indian mango chutney is a beautiful match for baked pork chops and in this beautifully simple recipe, they are joined by ham stock to red onions in a dish that will come together in just over 30 minutes.
Servings 2 Servings
Calories 833kcal
Ingredients
- 2 Thick Cut Bone in Pork Chops 350-400g Each
- 1 Medium Red Onion 150g
- 2 tablespoon Ghee
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 175 g Spicy Mango Chutney ½ Cup
- 125 ml Ham Stock ½ Cup
- Fresh coriander for garnish
Instructions
- Remove the rind from the pork chops, leaving a little of the fat and season them well with salt and pepper.
- Top and tail the red onion, cut it in half, peel it, and then cut it into 3-5mm (⅛"-¼") thick slices (top to bottom).
- Heat a frying pan that is large enough to hold both pork chops (28cm or 11" should be fine) over a high heat and add the ghee, when it is hot sear the pork chops on all sides, starting with the fat, then remove and set aside. This will take between 5 and 8 minutes.
- Add the onions to the pan and cook for 5 minutes stirring regularly. They should begin to crisp up at the edges, if they brown too quickly, reduce the heat a little.
- Pour in the ham stock and add the mango chutney, stir to combine.
- Return the chops to the pan, spooning over a little of the sauce. Transfer the pan to the oven and cook at 200°C or 390°F for 12-15 minutes. You are looking for an internal temperature of around 63°C or 145°F on the pork chops before serving.
- Serve with lots of fresh coriander.
Video
Nutrition
Serving: 1 | Calories: 833kcal | Carbohydrates: 53g | Protein: 64g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 18g | Cholesterol: 232mg | Sodium: 841mg | Fiber: 2g | Sugar: 45g
