I love this dish because it perfectly balances the savory richness of grilled pork loin chops with the sweet and tangy notes of a sticky mango glaze, creating a tantalizing flavor combination that never fails to impress. The addition of fluffy coconut rice adds a creamy and fragrant element, elevating the dish to a culinary experience that reminds me of sun-drenched beaches and exotic destinations with each mouthful.
Mango Glazed Pork Loin Chops with Coconut Rice
Description
Transport yourself to a tropical paradise with this tantalizing creation inspired by the vibrant flavors of Asia and the Caribbean. Succulent pork loin chops, grilled to perfection and adorned with a glossy mango glaze that boasts a harmonious balance of sweetness and tanginess, infused with hints of soy sauce and ginger. Each bite promises a burst of tropical goodness, perfectly complemented by fluffy coconut rice, cooked to creamy perfection with coconut milk. The combination of juicy pork, sticky mango glaze, and fragrant coconut rice creates a symphony of flavors that will whisk you away to sun-drenched beaches and exotic locales with every mouthful. It's a culinary adventure that celebrates the bold and irresistible tastes of the tropics, leaving your taste buds longing for more.
Ingredients
For the Mango Glaze
For the Pork Loin Chops
For the Coconut Rice
Instructions
-
For the Mango Glaze
- In a blender or food processor, combine diced mango, soy sauce, honey, minced garlic, grated ginger, rice vinegar, vegetable oil, salt, and pepper.
- Blend until smooth. Set aside.
-
For the Pork Loin Chops
- Season pork loin chops generously with salt and pepper on both sides.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add pork loin chops to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Brush the mango glaze onto the pork loin chops during the last few minutes of cooking, allowing the glaze to caramelize slightly.
- Once cooked, remove the pork loin chops from the skillet and let them rest for a few minutes before serving.
-
For the Coconut Rice
- In a saucepan, combine jasmine rice, coconut milk, water, and salt.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and garnish with chopped fresh cilantro.
-
Plate and Garnish
- Serve the mango glazed pork loin chops alongside the coconut rice.
- Garnish with additional chopped cilantro and serve with lime wedges on the side for squeezing over the pork chops.