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Mango Curry Glazed Pork Chops

Treat yourself to these scrumptious, tender Mango Curry Glazed Pork Chops – a quick and delicious dinner packed full of flavor.
4
18 min
TOTAL TIME
381
CALORIES
$2.68
PER SERVING
Mango Curry Glazed Pork Chops
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Ingredients
9 INGREDIENTS
5 SERVINGS
Olive Oil
2 tbsp olive oil
Curry Powder
1 1/2 tsp curry powder
Salt
1 tsp salt
Smoked Paprika
2 tsp smoked paprika
Red Pepper Flakes
1/2 tsp red pepper flakes
for garnish
Pork Chops
5 whole pork chops
Ripe Mango
1 whole ripe mango
pureed
Black Pepper
1 tsp black pepper
Chopped Fresh Cilantro
1 tbsp chopped fresh cilantro
for garnish
Directions
9 STEPS
4 min
PREP TIME
14 min
COOK TIME
18 min
TOTAL TIME
1
Preheat oven to 400 degrees Fahrenheit.
2
Begin by making the marinade/sauce. In a small saucepan, combine the pureed mango, 1 teaspoon curry powder, 1 teaspoon smoked paprika, and 1/2 teaspoon salt, and let simmer over low heat.
3
Create the dry rub by mixing together 1 teaspoon smoked paprika, 1/2 teaspoon curry powder, 1 teaspoon black pepper, and 1/2 teaspoon salt.
4
Coat each of the pork chops evenly with the dry rub.
5
Add 2 tablespoons of olive oil to an oven-safe pan and heat over medium-high heat. Sear the pork chops in the pan for 1-2 minutes on each side.
6
Spoon a tablespoon of the simmered mango curry glaze onto each pork chop.
7
Transfer the pan with pork chops to the preheated oven and bake for 10 minutes.
8
Remove the pan from the oven and let the pork chops rest for 5 minutes.
9
Serve the pork chops garnished with chopped cilantro and red pepper flakes, with the remaining mango curry sauce on the side.
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Health Info
Macros
5g
CARBS
19g
FAT
43g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
How can I keep my Pork Chops from getting too dry?
How long should I cook my Pork Chops for?
Should I season my Pork Chops before or after cooking?
What are the best sides to pair with Pork Chops?
Can I cook Pork Chops from frozen?
What does it mean to brine Pork Chops, and why should I do it?
My Pork Chops always come out tough. What am I doing wrong?
How do I get a nice, crispy crust on my Pork Chops?
Why should I let my Pork Chops rest after cooking?
Do I need to remove the fat from my Pork Chops?