Thai Pork Chops With Mango Recipes

THAI PORK CHOPS WITH CHUNKY MANGO SALAD

Steps:

• To make the dressing, mix the sweet chilli sauce, lime juice, and 1 tbsp of the sesame oil in a bowl, stirring to combine.
• Take 1tbsp of the dressing mixture and put it in a separate bowl, then add the fish sauce, remaining sesame oil, half the coriander, the garlic, and the pork, and toss so the meat is well coated.
• Preheat the grill. In a serving bowl, mix the cucumber, mango, onion, and remaining coriander. Grill the pork for 2-3 minutes on each side, until cooked through. Dress and season the salad, and serve with the pork, along with some rice, if you like.

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).

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.

BROILED PORK CHOPS WITH MANGO SAUCE

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.

THAI PORK CHOPS

Steps:

• Heat the oil in a large nonstick skillet over medium high heat until hot.
• Add the pork chops and cook for 10 min, turning once or until it is no longer pink in the center.
• Remove to a plate and cover with foil while you prepare the sauce.
• Reduce the heat to medium and add the jalapeno peppers and garlic to the skillet. If you need to add a little more oil to the skillet, do so now.
• Cook for 1-2 min or until softened, stirring occasionally.
• Stir in the fish sauce and sugar.
• Bring to a boil and boil for 1 minute.
• Pour the sauce over the pork chops and sprinkle with the chopped cilantro and peanuts.

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, turing occasionally.
• In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving.
• Drain and discard the marinade. Grill the chops, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a meat thermometer read 160°. 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.