Mango Chutney Pork Chops

Mango chutney pork chops are smothered in a sweet and savoury marinade of mango chutney and a hint of chilli.

The local Farmer’s Market has become my new favorite outing on Saturday mornings! There seems to be different stuff every week and I’m a sucker for anything home made. The chili/mango chutney I’m using for these pork chops is one of them. Obviously, a different brand will do for this recipe as well, however I’ve got so many different mango chutney from different stands in my pantry, I probably should get rid of those first😂 On that note; are there any more Farmer’s Market fans here? Let me get to know you and tell me what you always like to buy there in the comments.🥰

To be honest, the inspiration for this recipe actually came from our friends! Firstly I never really heard, let alone ate, mango chutney before I came to Australia, so who knew I could use it as a marinade! Only thing for me to do was add all of my personal favorites, like Keen‘s Curry. Particularly Keen‘s curry must have been one of the best things I‘ve came across ever since I‘ve moved to Australia. It‘s so good!

The Preparation

For this recipe for 2 servings you’ll need:

  • 2 Pork Chops

The Marinade:

  • 4 tbsp (Chilli) Mango Chutney
  • 2 tbsp Olive oil
  • 2 tsp Garlic Powder
  • 2 heaped tsp Keen’s Curry Powder
  • 1 tsp Smoked Paprika Powder
  • 2 tsp Onion Powder
  • 3 tbsp Freshly Chopped Flat Leaf Parsley


  • Left over marinade
  • 200 ml Thickened Cream

Let‘s start with the marinade:

Whenever you can‘t find chilli mango chutney, you can either choose to leave it out, or crush a couple of chillies in a mortar and pestle and add it to the marinade afterwards.

Usually, I prefer flat leaf parsley in this dish, but I even ran out of the fresh stuff I have in my herb garden. Luckily I still had some curly parsley in the fridge, so for today, curly parsley will do the trick, because I’m not in favor of wasting food. 😅

Simply mix all the ingredients in a big plastic storage bag and add the pork chops. (Saves me dishes!) Let it marinate at least half an hour in the fridge.

Let‘s get cooking!

Make sure you use a non-sticking pan for the next step! Try to scrape as much marinade off the pork chops as you can, but keep it aside as we’re still going to need it for the sauce. Oil your pan and fry the pork chops, turning regularly. At this stage, you will have to take the turning part serious, because the chutney makes it stick and burns incredibly quick! As soon as they are golden brown, get them out of the pan and set aside, so we can continue with the sauce.

Add thickened cream and the rest of the marinade to the pan, let simmer for a minute or two. After that, put the pork chops back in the pan for a couple of minutes.

Time to serve!! Personally, I love serving this dish with stir fried veggies! I simply stir fried the broccoli and brussel sprouts in some garlic, pepper and lemon juice and threw some roasted pumpkin seeds on top for extra crunch.
Usually I roast a whole bunch of them and them put them in a storage container with the result that I always have some on hand whenever I want to use them.

On other days I serve this dish with mashed potatoes and roasted veggies!


Mango Chutney Pork Chops

Sweet and savoury pork chops smothered in a marinade of mango chutney and a hint of chilli
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 2 people


  • 1 non stick fry pan
  • 1 plastic storage bag


  • 2 Pork Chops

For the marinade:

  • 4 tbsp Chilli Mango Chutney
  • 2 tbsp Olive oil
  • 2 heaped tsp Keen's Curry powder
  • 1 tsp Smoked paprika powder
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 3 tbsp Flat leaf parlsey chopped


  • Left over marinade
  • 200 ml Thickened cream


  • Mix all the ingredients for the marinade in a big plastic storage bag
  • Add the pork chops and marinate it in the fridge for at least 30 minutes
  • Oil the fry pan and add the pork chops, leaving as much marinade in the bag as possible
  • Turn the pork chops regularly so the mango chutney won't have the chance to burn
  • Once they're golden brown, set aside
  • Add thickened cream and the rest of the marinade to the pan and simmer for about 1-2 minutes
  • Add pork chops back to the pan for 1-2 minutes
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