Pork Chops with a Mango-Pineapple Chutney

This recipe is a very tasty example of how to cook Pork Chops and keep them moist. It is one of my wife's recipes, and we have used it numerous times, generally when the pricing for the main ingredients; Pork Chops, fresh Mango, and fresh Pineapple is relatively low.

In addition, we use the Splenda brand of artificial Brown Sugar to cut the fat and calorie count down as much as possible.

Also, what we call a Rub is not a dry rub, ad it is too thick to b considered a marinade. With this being the case, we just decided to call it a rub anyway.

This is a great recipe that I know you will enjoy.

Just one more note. I recommend that you use Pork Chops that are at least 1" thick. Thinner Pork Chops will dry out easier and quicker, so I suggest that you get them cut thick for the moisture and the flavor.

ENJOY!

2 1" bone-in or boneless Pork Chop

1 tbs. Sea Salt

1 tsp. Fresh Ground Black Pepper

1/8 tsp. Ground Cloves

1/8 tsp. Garlic Powder

1/8 tsp. Cayenne Pepper

1/4 tsp. Hot Red Pepper flakes

1/2 fresh Pineapple, chopped into bite sized pieces

1 fresh Mango, chopped into bite sized pieces

1 sweet Onion

1 tsp. Cholula (Hot Sauce)

1/4 cup Splenda brown sugar blend

2 tbs. Honey

1/4 cup EV Olive Oil

1/2 fresh Lemon

2 Tsp. Peppercorns, cracked or rough ground Pepper

1. Combine the Salt, Pepper, ground Cloves, Garlic powder, Cayenne Pepper and Red Pepper flakes

2. Rub one side of each Pork Chop with 1/4 of Spice mixture.

3. Turn the Chops over and repeat process.

4. Place Chops in refrigerator and allow to sit for four hours or longer if desired.

5. Coat an ovenproof skillet with EVOO and heat on medium.

6. When Olive Oil has heated, sear pork chops 3-5 minutes on each side

7. Place pan with Pork Chops in preheated 350 oven for 35-40 minutes.

8. Prepare Chutney while the Chops are baking.

9. CHUTNEY: Chop one small Sweet Onion into small pieces and place in skillet with 3-tbs. of EVOO.

10. Cook until the Onions are translucent.

11. Cut Mango and 1/2 of a fresh Pineapple into ½-inch pieces, and sprinkle with juice of 1/2 of a lemon.

12. Add the chopped Mango, Pineapple, Splenda brown sugar, Honey and Chulula to the Onions and cook until the mixture has heated thru and has thickened.

13. Remove the Chops from oven.

14. Serve the Chops with the Chutney on top.

15. Suggestion: A side of Brown Rice goes well with this dish.

SERVIING & EATING:

Serve this meal Hot, for the best flavors. The Chutney should finish, and then remove the pan with the Pork Chops and plate together and serve immediately. The trick is to keep the Pork Chops hot so they do not dry out before eating..

Other notes and applications.

The Rub used on the Pork Chops is a tasty concoction that slowly works its way into the Pork Chops while marinating in the Fridge, so don’t cut this time short. It is then worked further into the Pork Chops when they are pan-seared.

We use Chulula Hot Sauce because it has a more sophisticated flavor than just using one of those searing hot sauces that are used everywhere. Remember that the hot flavor of the rub is reduced dramatically throughout the process, so if you really want the meat to be HOT then you need to kick the Chulula and Cayenne up abit.

The Chutney recipe is a simple but tasty one that is lower in sugar than most due to the use of the Splenda Brown Sugar. It also goes well with Chicken and other Pork and Fowl cuts of meats.

This is one of my wife, Helens, recipes and we enjoy it and variations of it often.

She allowed me to include it in my HubPages and it will be in her Cookbook that we are working on together and hope to publish soon.

• Use this Recipe often, and Enjoy!

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