Pork Chops with Mango Habanero Sauce
Living in the Southwest is almost sacrilegious not to have some heat in our food. It does not mean, however, that we have it all the time. The mango and habanero are perfect partners in this recipe. The sweetness of the mango with the orange juice, taper down the heat content of the habanero. I am a mild heat eater, however feel free to add more of the chopped habanero as to your level of comfort. Fresh and light a perfect spring and summer dinner. You can also replace the pork chops with a white fish. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 0.5 cupfinely chopped Italian Flat leaf parsley
- 0.25 cupfinely chopped fresh cilantro
- 2 clovesgarlic, minced
- 0.25 cupCream of Sherry
- 0.25 cupolive oil
- 1 pinchsalt
- 1 pinchpepper
- 4 pieces6-ounces bone in pork chops
- 2 piecesripe small mangoes, peeled and pitted
- 0.25 cupChardonnay or dry white wine
- 0.25 cupfresh orange juice
- 1 sprigcilantro for garnish (optional)
Instructions
- 1
In a large shallow dish mix the parsley, cilantro, garlic, sherry, olive oil, salt and pepper. Add the pork chops and toss to thoroughly coat. Poke with a fork the chops and press the herbs all over the chops. Let it marinate for 30 minutes turning occasionally.
- 2
In a blender combine the mango, orange juice and Chardonnay. Mix until all the mango is smooth. Stir in the habanero and set aside.
- 3
Remove the pork chops from the marinate, salt and pepper them. Heat over high heat a large skillet. Add the chops when hot and cook stirring occasionally until done, around 4 to 5 minutes (or more depending of the thickness of the chops) on each side.
- 4
Drizzle the mojo on the middle of each plate. Place the pork chop over it and drizzle more mojo over the chops if desired.