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Stuffed Pork Chops with Mango Chutney Sauce

Recipe by Michael C. Moscato, Columbus, Ohio
First place, Grilling Competition (ManBQue, Amateur), 2017

Baking temperature: Grill on medium high heat
Baking time: 25 minutes
Yield: 4 servings


  • 4 thick cut pork chops
  • 2 c mangos, diced
  • 4 oz. Thirsty Dog Leghumper Robust Porter
  • 3 cloves garlic
  • 4 t fresh ginger
  • 1 t hot cayenne pepper
  • 1 t salt
  • 1 c chopped celery
  • 2 T mango jam


  • 6 oz. Leghumper Robust Porter
  • 2 T corn starch


  • 16 ½ inch zucchini slices
  • 1 c flour
  • 2 eggs
  • 1 t salt
  • 1 t ground black pepper
  • ½ c water


  • Prepare the pork chops by cutting a pocket into the center. Be sure not to cut the opening too large
  • In a medium mixing bowl, place the mango, beer, garlic, ginger, cayenne pepper, salt, celery and mango jam. Mix well. Spoon the mango mixture into each pork chop pocket. If you over fill, you should use baking string to sew the hole closed. Place on heated grill
  • In a small pan on the grill, place the remainder of the stuffing mix. It is usually about 2 cups. Add the corn starch to the 6 oz. of beer and pour into the sauce pan


  • In a small mixing bowl, place the flour, salt, black pepper and water. Whisk together until smooth
  • In a second small mixing bowl, place the egg and whip until frothy
  • Dip each zucchini slice into the flour and then into the egg and back into flour. Place on grill
  • Cook 5 minutes per side. Remove from grill and plate to one side
  • Plate the pork chops. Stir the sauce and spoon sauce over the pork chops and the zucchini side. Serve
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