Maple Pork Chops with Curry and Mango Chutney

Preparation
15 minutes
Baking
30 minutes
Portions
4
Ingredients

Curry marinade :

  • 30 ml (2 tbsps.) canola oil
  • 125 ml (1/2 cup) pineapple juice
  • 1 french shallot
  • 2 cloves of garlic, minced
  • 5 ml (1 tsp.) Indian curry

 

  • 4 loin chops center cut frenched duBreton
  • 5 ml (1 tsp.) canola oil
  • 1 french shallot, chopped
  • 30 ml (2 tbsps.) cider vinegar
  • 375 ml (1 1/2 cups) fresh or frozen mango in cubes
  • 60 ml (1/4 cup) pineapple juice
  • 60 ml (1/4 cup) maple syrup
  • 30 ml (2 tbsps.) fresh chopped coriander
  • Ground salt and pepper
Preparation steps
  1. Mix all marinade ingredients in a bowl and marinate pork in refrigerator for at least 1 hour and for up to 24 hours.
  2. Using a large pan, heat oil over medium heat and sauté shallot for 2 minutes.
  3. Deglaze with vinegar and reduce to half.
  4. Add mango, pineapple juice and maple syrup. Bring to a boil and simmer for 10 minutes.
  5. Add coriander and season to taste.
  6. Remove pork from marinade and cook in a skillet, over medium heat, 7 to 8 minutes each side or on the barbecue at medium 6 to 7 minutes each side.