Ingredients
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2 tbsp curry powder
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1 cup 0% fat Greek yogurt
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4 bone-in pork chops
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2 shallots
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2 tbsp vegetable oil
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2 tsp minced garlic
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2 cups frozen mango chunks, thawed
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1/2 cup cider vinegar
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3 tbsp sugar
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1/2 tsp ground ginger
Steps
1
In a bowl, combine curry powder and yogurt. Add pork chops, tossing to coat. Let stand 10-15 min.
2
Meanwhile, finely chop the shallots. In a medium skillet, heat 1 tbsp oil on medium. Add shallots and cook 2 min., until soft, stirring often. Add garlic and cook 1 min. Add mango, vinegar, sugar, ginger, and salt (in moderation). Cook 10 min., until mango is very soft, stirring . Gently mash mango chunks to break up.
3
Remove pork chops from curried yogurt, wiping off excess. Season with salt (in moderation) and pepper. Heat a large grill pan on medium-high and brush with remaining tablespoon oil. Place pork in pan and cook 3-4 min. per side, until internal temperature reaches 145°F. Serve with chutney.
