Kitchen Simmer Pork Chop with Mango Tango Sauce

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Directions. For the pork: Pre-heat the oven to 350°F. Rub the pork with salt and pepper, and then sear the meat in a covered skillet over high heat with the oil. Cook until the sides are golden-brown; this will help seal in the juices. Add the sliced garlic. When the garlic begins to turn golden, pour in the wine.

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Method. Pre-heat oven to 400° F. In a bowl, combine all ingredients except the pork loin. Mix well. In a hotel pan, lay the pork loin. Coat with the liquid mixture. Marinate for 2 hours, or over- night, refrigerated. Roast pork in oven for 45 minutes. Test for doneness.

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Preheat the grill to medium heat for direct grilling. Meanwhile, rub the pork tenderloin with 1 tablespoon oil; sprinkle with salt and pepper. Let stand at room temperature for up to 15 minutes. Place mango in a food processor. Cover and process until pureed. Transfer to a small bowl; stir in barbeque sauce, Sriracha, and enough orange juice to.

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Transfer the pork to a cutting board and let rest 5 minutes. Return the pan to medium-high heat. (Use caution because the handle will still be very hot.) Add sugar, vinegar, sherry and ginger; cook, stirring constantly, until the sugar is melted, about 1 minute. Stir in mango and remove from the heat.

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Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, sprinkle pork chops with lemon-pepper. Broil chops 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

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Transfer to a platter to rest. Repeat with the remaining chops. Add the mango mixture to a blender, then add the lime juice, salt and cayenne. Blend for 30 seconds on high or until smooth. Spoon some of the sauce on a plate, then top with a pork chop. Garnish with reserved scallion greens.

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Preheat oven to 350 degrees. Combine 1/2 tsp salt with the pepper, garlic powder, smoked paprika, and cumin. Rub the seasonings evenly all over the pork tenderloin. Heat an oven-safe skillet over medium-high heat and add in 1 tbsp of olive oil. Once skillet is hot add the pork tenderloin and sear on each side for 3-4 minutes, making sure all.

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Preparation. Rub pork chop with salt, pepper and thyme. Heat oven to 300F. Heat pan and add avocado oil. Pan sear the pork chops in medium high heat for 1 minute to brown. Turn pork chops over to brown the other side for another 1 minute. Remove the pork chops from pan and place in baking dish. Bake in over for 15 minutes uncover.

Pork with Spicy Mango Sauce

Step 1. Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes.

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Place mango in a food processor. Cover and process until puréed. Transfer to a small bowl; stir in barbecue sauce, Sriracha and enough orange juice to make of desired consistency. Set sauce aside. Brush grill grate with oil. Grill tenderloin, covered, for 20 to 30 minutes or until internal temperature reaches 145°F, turning over and brushing.

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Grab a cast iron skillet or an oven safe large sauté pan. Over medium high heat, sear the pork tenderloin until golden brown on all sides. Place the skillet or sauté pan in the oven. Roast the pork until the internal temperature is 145 degrees on a digital thermometer. Remove from the oven and let rest.

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Heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 8 minutes or until the sauce is thickened and a glaze-like consistency. Step 3. Stir in the mangoes. Return the pork chops to the skillet and turn to coat. Cover and cook until hot. Sprinkle with the mint and lime juice.

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Combine the spices for the rub in a small bowl. Coat the pork chops evenly with the spice mixture on both sides, and place in a shallow baking dish without overlapping. Set aside on the counter or in the fridge for at least 20 minutes, preferably an hour or more. Get the grill ready to go, on high heat.

Kitchen Simmer Pork Chop with Mango Tango Sauce

Seal well; toss to coat. Refrigerate 2 hours or up to overnight. Preheat grill to medium heat. Remove pork from bag; discard bag with marinade. Place pork on grill. Grill, turning once, until internal temperature reaches 155°F on an instant-read food thermometer, about 10-12 minutes. Brush with Mango Grill Sauce the last 1-2 minutes and just.

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Heat over high heat a large skillet. Add the chops when hot and cook stirring occasionally until done, around 4 to 5 minutes (or more depending of the thickness of the chops) on each side. Drizzle the mojo on the middle of each plate. Place the pork chop over it and drizzle more mojo over the chops if desired.

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Place pork chops in a flat baking dish. Sprinkle pepper and 5 cloves minced garlic over both sides and rub in. Combine remaining marinade ingredients (4 tablespoons soy sauce, 2 tablespoons fish sauce, sherry, and 2 tablespoons brown sugar) in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate.