I love mangoes. When I was growing up we used to take chunks of mango and freeze them. They were a treat for us all summer long.
I love salsas made with mango as well. However, I decided to try making something completely different – a chutney. This pairs really well with grilled meats like a beautiful thick pork chop. I like taking a bit of the chutney and glazing the chops just prior to serving.
If you’re not familiar with mangoes, here’s how to select them at the grocery store. Look for mangoes that are soft to the touch just like a peach or avocado. They should smell sweet and fruity around the stem. Sometimes mangoes will have brown flecks on the skin. This is normal.
Also, I think a simple brine for an hour does wonders for pork chops. Brines are like insurance for your meat. They help change the structure of the proteins and retain even more moisture. Brines combined with infrared grills = OUTSTANDING juiciness! Delicious juicy and full of flavor this recipe makes a wonderful meal for any day of the week. For this recipe I used my Char-Broil TRU-Infrared 4 burner grill.
Grilled Mango Thyme Chutney
Grilled Mango Thyme Chutney goes wonderfully well with grilled meats. Adds a punch of flavor.
- 3 large mangoes, peeled and sliced
- 1 small white onion, very finely minced
- 3/4 cup brown sugar
- 1/2 cup white vinegar
- 2 tablespoons minced ginger
- 1 tablespoon fresh thyme leaves
- 2 teaspoons mild curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon hot sauce
- Preheat the grill to medium high.
- Generously oil the grates.
- Grill the mango slices for 3-4 minutes, turning often until lightly charred and softened. Remove from the grill.
- In a medium saucepan, combine the mangoes, white onion, sugar, vinegar and ginger. Bring to a boil uncovered. Reduce the heat and continue to simmer until the onion is soft and the mixture has thickened.
- Mix in the thyme, curry powder, allspice and hot sauce. Simmer an additional 10 minutes. Remove from the heat and serve warm or cold. Top the chutney with additional thyme leaves.
Brined Grilled Pork Chops
Brined Grilled Pork Chops are an easy go to method for grilling the juiciest pork ever.
- 4 1 1/2-inch thick bone in rib cut pork chops
For the brine
- 3 cups water
- 1/4 cup Morton's Kosher Salt
- 1/4 cup brown sugar
- 1/2 teaspoon ginger powder
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
- Mix the brine ingredients in a one gallon resealable plastic bag. I place the bag into a large stainless bowl to make it easy to fill.
- Place the chops in the brine and seal the bag, removing as much air as possible. Make sure the chops are completely submerged.
- Refrigerate for an hour.
- Remove the chops from the brine and pat dry with paper towels.
- Preheat your grill to medium high. Grill the chops for 5- 6 minutes per side, turning them often until the internal temperature is 145 degrees. Total time for my chops was 20 minutes. Remove from the grill and tent lightly with foil for at least 5 minutes.
- Just prior to serving glaze with mango chutney and serve additional chutney on the side.