Garam masala pork chops with mango chutney



15 min


20 min



Garam masala pork chops with mango chutney

Photo, Erik Putz.

Store-bought mango chutney adds a bit of sweet to the spice of this masala pork chops recipe. Bonus: It helps cut down on prep time, too.


  • 1 tsp smoked paprika
  • 3/4 tsp salt
  • 1/2 tsp garam masala
  • 4 boneless pork chops , about 1/2-in. thick
  • 1 tbsp canola oil
  • 1/3 cup mango chutney , divided
  • 1 340-g package mixed broccoli and cauliflower florets , (about 4 cups)
  • 2 small bell peppers , of different colours, quartered
  • 1/4 cup water
  • 2 tbsp finely chopped cilantro


  • COMBINE paprika with salt and garam masala in a small bowl. Coat pork chops with spice mixture.
  • HEAT oil in a large non-stick frying pan over medium. Add chops and cook until golden brown, about 2 min. Flip chops and spread 2 tsp chutney over each. Arrange vegetables around pork. Add water, then cover and cook until vegetables are tender-crisp and pork is cooked through, about 3 more min.
  • TRANSFER pork and vegetables to plates. Sprinkle with cilantro and serve with remaining chutney.

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Nutrition (per serving)

  • Calories
  • 291,
  • Protein
  • 27 g,
  • Carbohydrates
  • 21 g,
  • Fat
  • 11 g,
  • Fibre
  • 3 g,
  • Sodium
  • 908 mg.

Shopping Tip: Buying pre-chopped cauliflower and broccoli mix cuts down on prep time. If you can’t find it, use 2 cups each broccoli and cauliflower florets.