Fruity Pork and Mango Bake Recipe


2 tablespoons olive oil

2 roughly chopped onions

For peeled and finely chopped cloves of garlic

1 teaspoon coriander seeds

1 teaspoon paprika

2 tablespoons Hawkshead Relish Mango Chutney

1 tablespoon tomato purée.

1 deseeded and finely chopped red chili

200 mL of white wine

A knob of butter (1 1/2 to 2 tablespoons or a lump of butter about the size of a drawer knob)

For pork chops

1 peeled, cored, and cubed, pear

300 mL stock - chicken or vegetable

Salt and pepper


Fruity Pork and Mango Bake Recipe

This recipe is from Maria Whitehead MBE. Maria is finding ways to make the products the Whitehead family produces sing in recipes!

1. Preheat the oven to 180°C.

2. Add a little oil to a large pan and cook the onions until they are soft,

3. Add the garlic and cook, be careful not to let anything color and burn.

4. Add the coriander, seeds, paprika, mango, chutney, tomato, purée, chili, and wine.

5. Bring the mixture to a simmer, and then transfer to an oven proof dish ready for the pork.

6. In a separate pan, heat a knob of butter and a little olive oil, then gently fry the chops until coloured on all sides.

7. Lay them in the oven dish with the cubed pear and pour over the stock.

8. Season well with salt and pepper.

9. Cook in the preheated oven for approximately 30 to 40 minutes, depending on the thickness of the pork chops.

They should be tender and slightly pink when ready. - 145°F

Serve with green beans   – infused rice with extra mango chutney on the side.