Tuesday, March 6, 2012

Pork Chop with Mango Tango Sauce

I am still crazy about the Mango Tango Sauce that I made for my tropical party. So I had to whip up another batch to try it on other dishes.  This time I took a pork chop and pan fried it with some salt and pepper.  Then I drizzled the Mango Tango Sauce on top and had plenty for dipping.  You can also substitute chicken or fish and it would work out great.  Heck, I would eat this sauce off my arm. LOL! 

Pork chops
canola oil
salt and pepper to taste

Mango Tango Sauce (recipe below)

Mango Tango Sauce

1 cup pureed mango pulp (see note)
1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste

Notes regarding the Mango:  
You take the flesh of a fresh mango and put into a food processor to blend into a puree or used a can of pureed mango pulp available in most Indian Stores.

Notes regarding the chili:  You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like.  If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chile.  I used 2 Thai bird chiles.

Put all ingredients in a saucepan and gently simmer on medium low heat for 15-20 minutes until it thickens a bit. Taste for seasoning. Serve at room temperature.  Enjoy.

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