This mouth-watering chutney mayo pork chop recipe is deliciously juicy and the sauce pairs really well with the creamy mashed potatoes. Serve your dish with steamed broccoli or a zesty salad.
Easy chutney mayo pork chops recipe
Ingredients
For the chutney mayo pork:
- 1 tbsp oil of choice
- Salt and pepper, to taste
- 1 tsp paprika powder
- 4 pork loin chops
- 3/4 cup Hellmann’s Tangy Mayonnaise
- 3/4 cup chutney
- ½ pack brown onion soup
- 1 cup water
For the mash potatoes:
- 6 large potatoes
- 1/3 cup Hellmann’s Creamy Mayonnaise
- Salt and pepper, to taste
ALSO SEE: Recipe of the day: Taiwanese braised pork belly over rice
Method
For the pork chops:
- Preheat the oven to 200 °C and grease a large baking dish.
- Heat some oil in a pan over high heat.
- Season the pork chops with paprika, salt and pepper and fry in a hot pan for 1 ½ minutes a side until golden. Render out the fat by cooking on the fatty end for 1 minute.
- In a large bowl, whisk together the Hellmann’s Tangy Mayonnaise, chutney, brown onion soup and water, and pour over the pork chops.
- Bake for 30 minutes until the sauce is slightly reduced and starts bubbling on top.
For the mash potatoes:
- Cover the potatoes with water in a medium pot and bring to a boil over high heat.
- Reduce the heat to low and simmer for 15 minutes or until potatoes are soft and cooked through.
- Drain the water and mash the potatoes in the warm pot.
- Mix in the mayonnaise and season to taste.
- Add (dairy-free) milk for a softer mash.
To serve:
- Serve a saucy pork chop on top of a generous spoonful of creamy mash potatoes.
- Serve with steamed broccoli, fresh salad and ENJOY!
*This recipe was found on www.foodiesofsa.com.
