Mango Glazed Pork Chops: A Simple Sear With a Proper Finish
Some of the best dishes are the simplest ones done properly. A well-seared pork chop needs very little to make it sing, and a spoonful of mango chutney brushed on right at the end is one of the easiest ways to turn a plain chop into something with real character. This recipe leans on Karimix Mango Chutney for the glaze, and the result is a chop with a sweet, sticky, caramelised finish and a good savoury base underneath.
Here's how we put it together, along with the products we used from our range.
Why This Combination Works
Timing is everything with a glaze. Brush it on too early and the sugars burn before the chop is cooked through; brush it on too late and it never gets the chance to caramelise. Karimix Mango Chutney is ideal for this because it already carries fruit, sugar, and spice in one spoonable product, so there's no need to build a glaze from scratch. Applied in the last 2-3 minutes of cooking, it catches the heat of the pan or grill just enough to turn glossy and slightly sticky, without masking the pork underneath.
What You'll Need
Serves 4 | Prep: 5 mins | Cook: 15-20 mins
- 4 pork chops, bone-in or boneless
- 4-6 tbsp Karimix Mango Chutney Brayne & Price #90159 — Mayonnaise & Sauce range
- 1 tbsp vegetable oil
- Salt and pepper, to season
- Fresh coriander or spring onion, to finish (optional)
A note on the pork: raw pork chops aren't currently a stocked line at Brayne & Price, so this is one to source from your usual meat supplier. Everything else in the recipe is B&P.
Method
1. Season and sear. Season the pork chops generously with salt and pepper. Heat the oil in a pan or on a grill over medium-high heat and cook the chops for 5-7 minutes per side, depending on thickness, until nearly cooked through.
2. Glaze in the final minutes. In the last 2-3 minutes of cooking, brush a generous layer of Karimix Mango Chutney onto both sides of each chop.
3. Let it caramelise. Keep the chops on the heat just long enough for the chutney to turn glossy and start to catch at the edges, watching closely so it doesn't burn.
4. Rest. Remove the chops from the heat and rest for 3-5 minutes before serving, so the glaze sets slightly and the juices settle.
5. Finish and serve. Brush over a little extra warmed chutney if you like it glossier, and scatter with chopped coriander or spring onion.
A Few Notes From the Kitchen
Glaze late, not early, brushing on too soon is the most common way to lose the shine and burn the sugars before the chop is done. Keep a close eye on the pan or grill once the chutney goes on, as it can catch quickly. These chops pair well with a simple side of rice or greens to let the glaze do the talking.
The Karimix Mango Chutney is available from Brayne & Price — visit brayneandprice.com to order.
Other Products That Pair Well With Karimix Mango Chutney (#90159)
The mango chutney is a versatile glaze and condiment well beyond pork chops. Here's what else from our range works with it:
- Plain Whole Roast Chicken Breast Fillet (1kg) #55810 — brush on as a glaze in the same way, or shred for a chutney-based salad
- Southern Fried Chicken Goujons (1kg) #13400 — dip straight into the chutney for a quick sharing starter
- Chicken Tikka Sliced (1kg) #13700 — a spiced pairing that plays well with the chutney's sweetness
- Plain Pulled Pork (500g / 1kg) #57360 / #57370 — stir a spoonful through for a sweeter pulled pork finish
- Grated Mature Cheese (2kg) #27900 — classic ploughman's-style pairing alongside the chutney
- Croissant (60 x 70g / 50 x 90g) #19220 / #19230 — for a mango chutney chicken sandwich using the same jar
All available from brayneandprice.com.