Mesquite Mango Pork Chops Recipes

MESQUITE PORK LOIN NORMANDY

Steps:

• Rinse pork loin to remove residue and pat dry with paper towels. Rub with the mesquite seasoning. Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well. Let sit refrigerated for at least 2 hours.
• Place dried shiitakes into a small bowl and cover with hot water for about 20 to 30 minutes to re-hydrate.
• Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles. Sear pork loin on all sides and roast in oven until fork-tender, about 1 hour. Remove from oven, transfer pork loin to a cutting board, and let rest.
• In the last 30 minutes of the cooking time for the pork loin make the sauce. Melt the butter over medium heat in a large saute pan with a cover. Add the onion and saute until it becomes translucent. Add the apples and pour the sherry over, cover and let cook until the apples begin to soften, about 10 to 15 minutes. Strain the mushrooms through paper towels and reserve the soaking liquid in a small bowl. Whisk the cornstarch into the soaking liquid along with mustard powder, salt and pepper. Add the soaking liquid mixture to the apples and stir to coat. Let cook for a few minutes to let flavors integrate, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place.
• Slice pork loin down and transfer to a serving dish. Spoon sauce and apples over the meat and garnish with parsley sprigs.

THAI PORK CHOPS WITH MANGO

Steps:

• Place pork chops in a flat baking dish. Sprinkle pepper and 5 cloves minced garlic over both sides and rub in.
• Combine remaining marinade ingredients (4 tablespoons soy sauce, 2 tablespoons fish sauce, sherry, and 2 tablespoons brown sugar ) in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate.
• Cover dish with foil and set in the refrigerator to marinate 10 to 30 minutes.
• Preheat oven to 350 F.
• Cover tightly with foil and roast 60 to 90 minutes (they will be fully cooked after 1 hour, but 90 minutes will give more tender results).
• Turn the chops once in the middle of baking. If your baking dish is dry at this point, add 3 to 4 tablespoons water―use boiling water if it's a glass baking dish.
• While chops are roasting, slice up the mango into small cubes and set aside. For the sauce, place all ingredients ( rice vinegar , 1/3 cup brown sugar, 4 cloves garlic, chili or cayenne pepper, 1 tablespoon fish sauce, and 1 tablespoon soy sauce) in a saucepan and bring to a boil. The vinegar will be pungent as it burns off.
• Reduce heat to medium and continue simmering sauce 10 minutes, or until it has reduced to 1/3 and has thickened slightly.
• Remove from heat and taste-test, looking for a tangy flavor that is also spicy and sweet. The sauce may taste strong (sharp) at this point, but it will be perfect when combined with the pork. If you'd like it spicier, add more chili. If it's too sour, add a little more sugar.
• Remove chops from oven. Turn once before removing to soak up the juices from the pan, then plate them up. Add some fresh mango to each portion, then drizzle over the sauce. Garnish with fresh coriander, and accompany with plenty of Thai jasmine-scented rice (it's also delicious with potatoes).

BEST PORK CHOP MARINADE

Steps:

• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

PORK CHOPS WITH MANGO SALSA

Steps:

• Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

MANGO-LIME PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the lime juice, soy sauce, honey and garlic. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Grill chops, covered, over medium heat or broil 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., In a small bowl, combine the salsa ingredients. Cover and refrigerate until serving. Serve with pork.

MESQUITE GRILLED PORK CHOPS

Steps:

• Place mesquite chips in water and let soak for at least 30 minutes.
• Set pork chops out at room temperature for 30 to 45 minutes before grilling.
• Combine all paste ingredients.
• Spread paste mixture on pork chops covering all sides completely using all of the mixture.
• Drain mesquite chips and place in a small disposable aluminum foil pan.
• Preheat gas grill on high until hot using both burners.
• Lift up grate on one side and place aluminum foil pan directly on fire.
• Sear the pork chops over direct heat for about 6 minutes turning once halfway through searing time.
• Turn fire down to medium heat under aluminum foil pan hodling mesquite chips and turn off fire on the other burner.
• Place pork chops on grill side with no heat.
• Continue to cook with lid closed over indirect medium heat until juices run clear and internal temperature reaches 160 degrees, about 25 minutes.
• Remove from grill, cover with foil and let rest for 5 minutes.

GRILLED MONGOLIAN PORK CHOPS

Steps:

• Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
• Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
• Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
• Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
• Remove pork chops from marinade and pat dry using paper towel.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
• Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.

PORK CHOPS WITH MANGO-BASIL SAUCE

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.

GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO

Steps:

• Prepare grill (do not spread charcoal out to edges of grill).
• Make mojo:
• 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
• Make rub:
• Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
• Grill pork:
• Brush both sides of pork with spice rub.
• Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
• Transfer to a platter and let stand, loosely covered, 5 minutes.
• Serve pork with mojo.

SMOKEY MESQUITE PORK CHOPS

Steps:

• Combine orange juice, bourbon (if using), brown sugar, and mesquite seasoning in a shallow bowl or zip lock bag.
• Add pork chops, cover or zip and marinate in refridgerator a minimum of 1 hour.
• Grill or broil pork chops over medium heat for 20 minutes or until internal temperature reaches 160 degrees.