In Thailand, pork is normally sliced very thinly and used for a variety of dishes. That being said, since pork chops are popular here in North America, I've used Thai flavorings and ingredients to create a Thai recipe for cooking them. Instead of the usual applesauce or peaches, these chops are accompanied by a tangy Thai fresh mango sauce that marries beautifully with the flavor of pork. The chops are easily baked in the oven, and the accompanying sauce can be made as they bake. For best results, try to hunt down a fragrant ripe mango for this recipe. ENJOY!
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: SERVES 4
- 4 pork chops, fat left on (this will add moisture to your baking dish and help flavor the meat)
- 1 fresh ripe mango (for shopping tips, see below)
- Garnish: handful of fresh coriander/cilantro
- 2-3 tsp. coarsely-ground black pepper
- 5 cloves garlic, minced
- 4 Tbsp. soy sauce
- 2 Tbsp. fish sauce
- 4 Tbsp. sherry
- 2 Tbsp. brown sugar
- TANGY THAI SAUCE:
- 1/2 cup rice vinegar OR white vinegar
- 1/3 cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper OR dried crushed chili
- 1 Tbsp. fish sauce
- 1 Tbsp. soy sauce
For mango shopping and cutting tips,
see my: All About Mangoes
- Place pork chops in a long, flat baking dish. Sprinkle the pepper and minced garlic over both sides and rub in. Combine remaining marinade ingredients in a cup, stirring to dissolve the sugar. Pour over the chops and turn once to saturate. Cover dish with foil and set in the refrigerator to marinate 10 to 30 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake the chops, covered tightly with foil, for 60 to 90 minutes (they will be fully cooked after 1 hour, but I like to bake them longer for more tender results). Turn the chops once in the middle of baking (note: if your baking dish is dry at this point, add 3-4 Tbsp. water - use boiling water if it's a glass baking dish).
- While chops are cooking, prepare the mango and sauce. Slice up the mango and set aside in a bowl. For the sauce, place all ingredients in a sauce pan and bring to a boil. Note that the vinegar will be very pungent as it burns off (I use my overhead fan which helps).
- Reduce heat to medium and continue simmering sauce 10 minutes, or until it has reduced by 1/3 to 1/2 and has thickened slightly. Remove from heat and taste-test, looking for a tangy flavor that is also spicy and sweet. Tip: the sauce may taste strong (sharp) at this point, but it will be perfect when combined with the pork. If you'd like it spicier, add more chili. If it's too sour, add a little more sugar.
- When ready to serve, remove chops from oven. Turn once before removing to soak up the juices from the pan, then plate them up. Add some fresh mango to each portion, then drizzle over the sauce. Garnish with fresh coriander, and accompany with plenty of Thai jasmine-scented rice (also good with new potatoes!). ENJOY!