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Chutney Mayo Pork Chops



For the Chutney Mayo Pork:


1 tbsp oil, of choice

Salt & pepper, to taste

1 tsp paprika powder

4 pork loin chops

3/4 cup Hellmann’s Tangy Mayonnaise

3/4 cup Chutney 

½ pack brown onion soup

1 cup water 


For the Mash Potatoes:


6 large potatoes

1/3 cup Hellmann’s Creamy Mayonnaise 

Salt & pepper, to taste 


Serving suggestion:


Steamed broccoli florets



Serves: 4




For the Pork Chops:


1. Preheat the oven to 200 °C and grease a large baking dish.


2. Heat some oil in a pan over high heat.


3.Season the pork chops with paprika, salt & pepper and fry in a hot pan for 1 ½ minutes a side until golden. Render out the fat by cooking on the fatty end for 1 minute. 


4. In a large bowl, whisk together the Hellmann’s Tangy Mayonnaise, chutney, brown onion soup and water and pour over the pork chops. 


5. Bake for 30 minutes until the sauce is slightly reduced and starts bubbling on top. 


For the Mash Potatoes:


1. Cover the potatoes with water in a medium pot and bring to a boil over high heat.


2. Reduce the heat to low and simmer for 15 minutes or until potatoes are soft and cooked through.


3. Drain the water and mash the potatoes in the warm pot.


4. Mix in the mayonnaise and season to taste.


5. **Add (dairy-free) milk for a softer mash. 


To Serve: 


1. Serve a saucy pork chop on top of a generous spoonful of creamy mash potatoes. 


2. Serve with steamed broccoli, fresh salad and ENJOY!

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