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Mango Chutney Pork Chops from

Mango Chutney Pork Chops


  • 2 lbs pork tenderloin, fat trimmed and sliced into 1” thick chops
  • 3 tbsps butter
  • 1/4 tsp black pepper
  • 2 tbsps mild curry powder
  • 1 1/3 cup heavy cream
  • 1 3/4 cup mango chutney (This is the kind I use)


  1. In a large frying pan on medium heat, melt the butter.
  2. Allow it to reduce for a couple minutes so it just starts to gently brown. You don’t want burnt butter though so be careful! Slightly browning the butter gives this recipe a nice velvety richness.
  3. Turn down the heat to med-low.
  4. Add the black pepper and curry powder to the butter and use a whisk to combine.
  5. Now, add your pork chops to the pan. Turn up the heat to Medium. Brown each side of the pork chops so they’re golden. (Takes about 6 minutes each side – just watch it though).
  6. Put a lid on the pan and simmer for 10 minutes on LOW.
  7. Using tongs, carefully remove the pork chops from the pan and place them on a plate – set aside.
  8. Next, using a whisk combine the heavy cream and mango chutney with the contents of the frying pan.
  9. Turn the heat up just a little bit and continue to whisk as the sauce thickens up a bit.
  10. Return the pork chops to the pan and simmer in the sauce for 10 min, while covered with a lid.
  11. Serve the chops with rice and veggies and drizzle a little of the extra sauce on top if you like! πŸ™‚
  • Prep Time: 5 mins
  • Cook Time: 35 mins