Grilled Pork Chop with Mango Chutney

Tessa Ludwig
Looking for a savory summer dish? This recipe is packed with flavor with a bit of spiciness whlie still being light.
Each serving is one bone-in pork chop (about 6 oz of meat) and 2-3 TBS of mango chutney.
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Prep Time 15 mins
Cook Time 12 mins
Servings 8
Calories 342 kcal



  • 8 bone in pork chops
  • Sea salt and pepper to taste

Mango Chutney

  • 2 TBS olive oil
  • 2 garlic cloves minced
  • 1/4 onion diced
  • 2 champagne mangos, peeled and diced
  • dash red pepper flakes
  • 1/4 tsp ground ginger
  • 1/2 tsp ground mustard
  • 2 TBS distilled vinegar
  • 2 TBS swerve brown sugar
  • Sea salt and pepper to taste


  • Preheat grill to meduim to high heat. While grill is heating season the pork chops and start the mango chutney.

Mango Chutney

  • In a meduim sized sauce pan heat olive oil.
  • Add diced onion and garlic to the hot oil, saute until tender.
  • Add diced mango.
  • Stir in chili flakes, ginger, mustard, vinegar, swerve, salt, and pepper.
  • Bring to a boil, stirring often.
  • Turn down and let simmer for 2-3 mintues.
  • Remove from heat and cover with lid to stay warm.

Grilling Pork Chops

  • Place pork chops on the grill, medium to high heat, searing both sides for 2 minutes.
  • After searing, turn grill temperature down to low to medium heat.
  • Grill each side for 5-7 minutes, or until an internal temperature of 165 degrees. Time will vary depending on the thickness of the pork chops.
  • Remove from grill and let rest for 5 minutes.
  • Serve with each pork chop with a serving of mango chutney on top.


Serving: 6ozSodium: 100mgSugar: 4gPotassium: 62mgCholesterol: 120mgCalories: 342kcalMonounsaturated Fat: 2gSaturated Fat: 3gFat: 18gProtein: 35gCarbohydrates: 9g
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