Orange-Simmered Pork Chops with Mango Relish

This baked pork chops recipe goes on a trip to the islands by way of an orange, pineapple, and mango sauce for pork. Serve the Orange-Simmered Pork Chops with Mango Relish over mashed potatoes or rice to soak up all of the sweet and spicy relish.

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4.5 by 21 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Orange-Simmered Pork Chops with Mango Relish

Directions

  1. For mango relish, in a medium bowl stir together mango, pineapple, orange segments, the 1/4 cup orange juice, red onion, banana pepper (if desired), orange peel, and cayenne pepper; set aside.
  2. Sprinkle pork chops with chili powder, salt, and pepper. In a large skillet, heat oil over medium-high heat. Add two pork chops. Brown 3 minutes each side. Remove from skillet. Add remaining pork chops to skillet; brown 3 minutes each side. Add first two pork chops back to the skillet.
  3. In a small bowl whisk together the 1/2 cup orange juice and honey; add to the skillet. Add the 1/2 cup of water. Reduce heat to low. Simmer, covered, for 5 minutes or until pork chops are done (145 degrees F). Spoon mango relish over pork. Cover; simmer 1 minute more. Remove pork chops and relish from pan; cover to keep warm. Return pan to high heat. Simmer juices, uncovered, 5 minutes or until reduced by half. Serve pork chops with mango relish. Drizzle with pan juices and sprinkle with fresh cilantro.

From the Test Kitchen

Fresh or Thawed Chops

To use chops that are not frozen, reduce browning time to 1 1/2 minutes per side. Add liquid and chops to skillet. Bring to a simmer; immediately add mango relish. Simmer just 1 minute. Proceed as above.

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Nutrition Facts (Orange-Simmered Pork Chops with Mango Relish)

  • Per serving:
  • 360 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 66 mg chol. ,
  • 368 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 26 g sugar ,
  • 24 g pro.
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Reviews (1)

21 Ratings
110 Days Ago
5.0
This is an easy and fast recipe. The only change I made was to use 1-inch pork chops which I brined in salt water for an hour beforehand which left the chops juicy on the inside and crispy on the outside after cooking.


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