Pan-fried Porkchops with Mango Sauce
I have to admit that there’s nothing like a pork chop fried to perfection. When I say perfection, I mean to the right doneness without rendering itself dry. This pan-fried pork chop with mango sauce is definitely one for the books. Enjoy it with a side of rice or mashed potatoes. Throw it on the grill as well for a rich smokey flavour.
This mango sauce adds a fruity hint which is so delightful and really screams tropical bliss. Also, the fact that mangoes are now at their peak of freshness, you most definitely cannot go wrong.
Enjoy the recipe below.
- 1 Tsp Green Seasoning
- 2 Tbs Water
- 1 Mango (chopped)
- 1 Tsp Lime Juice
- 1 Tbs Brown Sugar
- 1 Jalapeno (chopped)
- 1 Sweet Pepper (chopped)
- 1 Tbs Balsamic Vinegar
- 1/4 Tsp Oil + 1/2 Cup
- Pork Chops
- 1/2 Cup Flour
- 1 Egg
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/4 Tsp Ground Ginger
- 2 Tsp Salt
- Pinch of Black Pepper
- Optional: Cooked Jasmine Rice
- HEAT 1/4 tsp oil in a small sauce pan and add green seasoning. Cook for about 1 minute until fragrant. Add mango chunks, sweet pepper and jalapenos. Saute until slightly softened.
- MIX lime juice, water, balsamic and sugar in a small bowl. Add to sauce pan and let cook over medium heat until slightly thickened.
- HEAT 1/2 cup oil in a skillet. Season pork chops with salt and pepper and set aside. Prepare dredging station by combining garlic powder, onion powder, ground ginger and flour on a plate and the mixed egg on another plate.
- DREDGE pork chops in seasoned flour, shake off excess then dip in egg, then back to the seasoned flour mixture. Fry for 3-4 minutes on each side until golden brown.
- SERVE over warm rice and top with mango sauce.