Spice Rubbed Pork Chops with Mango Peach Chutney

Thick cut bone-in pork chops are spice rubbed, grilled and topped with a mango peach chutney that brings the perfect sweetness to each bite.

I don’t think I realized how un-American my family was when it came to certain meals until sometime in high school. You’d think the realization would’ve come sooner when every other friend’s family would have things like ketchup, mustard and mayo on the table for a typical burger night and mine was an assortment of relishes and chutneys, but I guess I was a little slow on the uptake back then.

Thick cut bone-in pork chops are spice rubbed, grilled and topped with a mango peach chutney that brings the perfect sweetness to each bite.

With a dad that grew up in India, heavily influenced by British culture, chutney was a burger night staple. If for some reason we had run out of the chutney on burger night, dad wasn’t pleased and he’d make sure to let everyone know just that as he’d pile on the relish instead, the idea of ketchup never even crossing his mind.

Mango Peach Chutney makes a great topping for these spice rubbed grilled pork chops.

I know adults that don’t even know what chutney is, yet I’ve been eating it for as long as I can remember thanks to my dad and his weird melting pot of cultural upbringing. While chutney can mean a variety of things in the condiment world, I think it’s most often associated with mango in a sort of jam-like form and for good reason; it’s beyond delicious on just about everything it touches.

Spice Rubbed Pork Chops are topped with Mango Peach Chutney for a sweet and spicy bite.

With summer here and grilling season in full swing, a traditional chutney with a seasonal twist sounded like the perfect companion to these thick cut local pork chops I took out of the deep freezer. The spicy rub on the pork needed a sweet accompaniment and mango and peaches were just the thing.

More pork recipes perfect for summer: sticky honey soy pork chops / cocoa spice rubbed pork tenderloin with crimini berry sauce
These grilled Spice Rubbed Pork Chops pair perfectly with the sweet mango peach chutney.

One of my favorite things about chutney as compared to a compote or jam is the slight hint of tang it has from the vinegar and this fruity version was the perfect opportunity to use Nakano’s mango seasoned rice vinegar for that needed balance between sweet and tart. Generously spooned on top of the grilled pork, it lends just the right added touch to an easy summer dinner.

Serves 2     adjust servings

Spice Rubbed Pork Chops with Mango Peach Chutney

Cook Time 15 min Prep Time
Preparation 15 min Cook Time
Total Time 30 mins Total Time

Thick cut bone-in pork chops are spice rubbed, grilled and topped with a mango peach chutney that brings the perfect sweetness to each bite.

Ingredients

For the pork chops

  • 2 bone-in pork chops, about 1 inch thick
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt

For the chutney

  • flesh from 1 ripe mango, chopped
  • 1 peach, chopped
  • 1/3 cup golden raisins
  • 1 1/2 tablespoons minced shallot
  • 1 small garlic clove, minced
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup Nakano mango seasoned rice vinegar
  • 2 tablespoons sugar

Instructions

    For the pork

    1. Preheat grill to medium-high heat.
    2. Combine all the spices in a small bowl. Rub spice mixture onto pork chops, covering both sides.
    3. Place seasoned pork chops on the grill and grill for about 3-4 minutes per side until cooked until desired temperature. Remove pork and let sit for 5 minutes before serving.

    For the chutney

    1. Combine all the ingredients in a small sauce pot over medium heat.
    2. Bring to a simmer, lower heat to medium-low, stir and continue cooking for about 15 minutes, stirring occasionally to help break down mango and peaches.
    3. Once thickened, remove from heat and set aside.
    4. Spoon chutney over cooked pork chops and serve.
    5. Store extra chutney in an airtight container in the refrigerator for up to one week.

    *This is a sponsored post on behalf of Nakano. You can receive recipes like my Spice Rubbed Pork Chops with Mango Peach Chutney, cooking tips, and coupons delivered to your inbox by subscribing to the Nakano e-newsletter. Sign up here.

    Grab a coupon and give any Nakano rice vinegar a try!

    14 Comments

    1. Cookin Canuck

      Chutney was always on our table, too – from my mum’s Jamaican upbringing and my parents’ time living in Malaysia. There are always several jars in my fridge now. Love your homemade peach mango version and the flavors in the pork chop rub are right up my alley.

      Reply
    2. Julie | This Gal Cooks

      We had the typical American fare on our table when we had burgers. I sure do wish we would have had some chutney and delicious sauces on our table, too! I think it’s pretty cool that you experienced different foods than the typical foods that people eat in America!

      Totally digging these pork chops and the chutney, Gina. Great recipe!

      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *