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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
Ingredients
9 INGREDIENTS
5 SERVINGS
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
Olive Oil
2 tbsp olive oil
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.
Health Info
Macros
5g
CARBS
19g
FAT
43g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
LOW CARB
MEDITERRANEAN
PALEO
WHOLE 30
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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?