What’s on the Menu – Mango Pork Chops


I served this with some leftover angel hair pasta, that I doctored up with some green onion, bacon, and cheeses.

Mango Pork Chops
Author: Lori Forster
Serves: 4
  • 4 pork chops
  • 1 large mango, cut into slices
  • 1 small onion
  • 2 cloves garlic, or more to taste
  • 1 teaspoon ginger
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/2 cup water
  • salt and pepper to taste
  1. Peel the mango and slice. Set the slices aside. Chop onion and garlic. Mix diced mango, onion, ginger, cayenne pepper, garlic, salt, pepper and water in a saucepan. Simmer until onions are soft and mixture is thick, but not dry, about 10 minutes. Add a little more water, if necessary. Set aside.
  2. Coat your pork chops with some salt and pepper, and cook your pork chops as you desire – I used my rotisserie grill – cook to desired doneness.
  3. Serve chops with sauce spooned over and around them with slices on top.


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Pork Lo-MeinI have been a fan of Menus4Moms for many years, and hate that they are no longer offering their Basic Menus for free each week, so I delved into the archives to see if I could find a way to use the leftover pork tenderloin that I had in the freezer. Came across this recipe, which as I usually do, made my own adjustments to, and it was awesome! Here is what I used to make mine:

Quick Pork “Lo Mein”

1 tbsp olive oil
1 lb. cooked pork roast, cubed
2(3 oz.) pkg. pork flavored Ramen Noodles
1 3/4 cups water
2 cups frozen California Vegetable Mix
2 tsp parsley
1 1/4 tbsp soy sauce
Salt and Pepper to taste

Heat oil in wok over medium high heat. Add pork and stir fry until reheated, about 2 minutes. Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.

Egg Drop SoupI served the Pork Lo-Mein with Egg Drop soup. I was worried that my kids would not like the soup, but my eight year old ate tons of it! I did not use green onion in mine, but it is better that way – my kids hate them. Here is how I make mine:

Egg Drop Soup

4 cups chicken broth
1/2 cup onion, diced
1 tsp salt
dash of pepper
3 eggs, slightly beaten

Heat chicken broth, salt and pepper to boiling in saucepan. Add onions. Pour eggs mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.

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