Ingredients
- 1 cup diced mango (fresh or frozen)
- 1 cup diced apple
- 1/2 cup Tampico Mango Fruit Punch Buy Now
- 1/4 cup finely chopped red onion
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon grated ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper
- 4 thick-cut pork chops
- 1 tablespoon olive oil
- 1/2 cup Tampico Mango Fruit Punch
Directions
- In a medium saucepan, combine diced mango, diced apple, Tampico Mango Fruit Punch, red onion, brown sugar, apple cider vinegar, grated ginger, ground cinnamon, and ground cloves.
- Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally until the fruits are soft and the chutney has thickened.
- Season with salt and pepper to taste. Allow the chutney to cool before using it for stuffing.
- Preheat your oven to 375°F (190°C).
- Cut a pocket into each pork chop by slicing horizontally through the side, being careful not to cut through the other side.
- Season the pork chops with salt and pepper, both inside and out. Stuff each pocket with the cooled Mango-Apple Chutney.
- Use toothpicks to secure the opening of the pocket, ensuring the stuffing stays inside during cooking.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
- Pour 1/2 cup Tampico Mango Fruit Punch into the skillet to deglaze, scraping up any browned bits from the bottom.
- Transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the pork chops reach an internal temperature of 145°F (63°C).
- Allow the pork chops to rest for a few minutes before serving. Garnish with fresh cilantro if desired.
- Serve these Mango-Apple Chutney-Stuffed Pork Chops with a side of rice or roasted vegetables for a flavorful and unique meal!
- Enjoy!
