Pork Chops with Mango-Basil Sauce
By á-4469
Ingredients
- 1 small mango, peeled, pitted
- 1 tablespoon plus 2 teaspoons vegetable oil
- 1 tablespoon minced garlic
- 1 jalapeño chili, seeded, minced
- 1/3 cup thinly sliced fresh basil leaves
- 3/4 cup canned low-salt chicken broth
- 1 1/2 tablespoons golden brown sugar
- 1 tablespoon soy sauce
- 4 6- to 8-ounce center-cut pork chops (about 1 inch thick)
Details
Servings 4
Preparation
Step 1
Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk in cup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper.
Prepare barbecue or preheat broiler. Brush pork with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil pork until just cooked through, about 5 minutes per side. Transfer to plates.
Rewarm sauce over low heat, stirring occasionally. Drizzle over pork.
Bon Appétit
June 1997
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