Sunday, January 8, 2012

Garam Masala Pork Chops with Mango Sauce Recipe

This simple elegant supper combines sweet and savory Indian-spiced pork chops with a sweet mango sauce.

1 lb. boneless pork chops
2 tsp. garam masala, divided (I used McCormick)
1 tsp. kosher salt, divided
1 tsp. pepper, divided
2 Tbsp. olive oil
1/2 cup mango jam (I used Hawaiian Plantations)
2 Tbsp. distilled white vinegar

You'll Also Need:

a large skillet, a small pot for the sauce


1. Coat the skillet with the olive oil and place on medium heat. Rub 1 tsp. of the garam masala, 1/2 tsp. of the salt, and 1/2 tsp. of the pepper into the top side of the pork chops.
2. Put the chops into the hot skillet seasoned-side down. Sprinkle on the remaining 1 tsp. garam masala, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook the chops until fully browned and cooked through (about 5 minutes on each side).
3. While the pork chops are cooking, make the sauce: In a small pot, combine the mango jam and the vinegar.
4. Bring to a boil, and cook  the sauce for 2 minutes.
5. Let the sauce cool for 2 minutes so it thickens.
6. Plate the dish: First spoon half of the sauce onto the serving tray.
7. Add the chops on top of the sauce.
8. Drizzle the remaining sauce on top.

Serves 4.

The AHH Factor:
When I first made Pork Chops with Raspberry Sauce from, I loved how it was easy yet company-worthy. I made a few tweaks to the recipe, like pouring some of the raspberry sauce on top to hint at what makes these chops so unique, but other than that, I made the dish mostly as written.

Then I started thinking about how guests sometimes expect me to make Indian food for dinner, but I don't have a dish that looks really pretty or plates up well. (Curry, while tasty, doesn't lend itself to pretty presentation.) So I made some more significant adjustments to the recipe to give it Indian flavor -- but keep the fancy company aspect. (It's great for date night too!)

Garam masala is a ready-made spice blend that contains a mix of sweet and savory Indian spices (like cumin and cinnamon). Of course, you can create your own spice blend too, but I received the McCormick's blend as a gift from my friend Rhonda at Shine Beauty Beacon, and I love how fragrant it is.

The reason I don't cook the sauce in the chops' skillet is two-fold: Mainly it's because the mango sauce works great poured on sweet things too (try it on Greek yogurt), so I don't want to get savory pork chop fat into the sauce. Secondly, the recipe cooks up faster this way as you can cook the chops and the sauce up at the same time and you don't have to turn on the oven to keep the chops warm. This recipe can seriously be made in about 15 minutes. (Just get thin cut pork chops so they cook up quickly.)

I originally tried my version of this recipe with Trader Joe's Mango Butter, but it didn't work out. I just couldn't get the Mango Butter to really blend into the vinegar or become the right consistency. I eventually found Mango Jam at Surfas in Culver City.  You could also add juice to the sauce, like the orange juice the original recipe calls for or I'm thinking something more exotic and tropical would be even better, but we didn't have any juice on hand so I just left it simple.

If you lost your motivation to have friends over after the hectic holidays, this recipe will renew your confidence in your extraordinary hostess abilities -- and with time to spare to enjoy your friends' company!


  1. These pork chops look great.. but you really made them sing with the mango chutney!! Pork goes so well with fruit chutneys! Well done! Have a great week! ~ Ramona

  2. I love that you have put a twist on the traditional Indian porkchops! I agree with Ramona, the fruit chutneys are a great compliment to chops, great job! I will definitely have to give it a try.

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