Seared Pork Chops with Mint-Basil Quinoa + Mango Chutney
Can you tell yet that Mango is my favorite fruit to cook with? There is something just perfect about the combination of subtle sweetness, texture and brightness it adds to a dish - it always adds the perfect touch when I need a little something special. Plus, I am combination eater, always have been. I put a little of everything in every bite and find it fascinating when people eat entire food groups in their entirety before moving on to the next (eh hem - my husband and brother). I also cook in combinations, I love salty and sweet, spicy and fruity, tangy and savory, hot and cold (mmm cold salads with warm proteins are my fave!). Hence, the reoccurring mango in my recipes.
This. Mango. Chutney. You. Guys. SO GOOD! I went a little crazy with flavors and spices I don't normally reach for just because my taste buds don't usually crave them but it turned out amazingly, I must say! There is a little curry, a little cinnamon, a little cayenne - combined with the mango, absolutely awesome! You can make a larger batch and keep this for a week or (if you're feeling extra friendly) jar it and bring it to friends/family at the next BBQ!
SERVING SIZE: 4
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
INGREDIENTS:
Chutney-
3 large Mangoes (peeled and chopped)
Juice of 8 Mandarins Juice of half a Lime
1 Jalepeno (diced)
1.5 tsp Apple Cider Vinegar 1 tbsp Extra Virgin Olive Oil
2 tsp fresh Ginger (minced)
1/2 tbsp Coconut Sugar
1 tsp Curry Powder
2-3 dashes Cayenne Pepper 1/4 tsp Chili Flakes
S+P
Pork Chops-
4 Center-Cut, Boneless Pork Chops (organic)
1 tsp Extra Virgin Olive Oil
1 tsp Sea Salt
1 tsp Cracked Black Pepper
1 tsp Garlic Powder
1 tsp dried Oregano
1 tsp dried Basil
Quinoa-
1 cup Quinoa
2 cups Chicken Stock
1/4 cup Mint (chopped)
1/4 cup Basil (chopped)
S+P
1 tbsp Grass-fed Butter
RECIPE:
Make the Chutney first, this takes the longest and you can cook everything else while this simmers. Heat EVOO and chili flakes in a medium pot over medium-high heat for about 30 seconds, until fragrant - be careful not to burn the chili flakes! Add the ginger and jalepeno and cook for 2 minutes. Next add the mango and cook for 2 more minutes. Add the mandarin juice, lime juice, vinegar, coconut sugar, curry and cayenne pepper and stir to combine completely. Once the mixture begins to simmer (fast bubbles around the edge, just before a boil), reduce the heat to low and simmer for 20 minutes, stirring often. Season with S+P to finish.
While the chutney simmers, start the quinoa. Bring the stock and quinoa to a boil and then reduce the heat to low and simmer, covered, for 15 minutes or until the quinoa is fluffy and the liquid is completely absorbed.
When you reduce the heat for the quinoa, heat a cast iron skillet on another burner on high heat. Let the skillet heat up for at least 2 minutes so it's piping hot. While the pan heats up, combine the spices and using your hands, pat each chop on all sides with the spice mixture, completely coating the meat. When the pan is hot enough, drizzle in the EVOO and lay the chops down and cook for 3-4 minutes per side. They key to getting a great sear on these chops is to let them be, don't move them or check them during the 3-4 minutes.
Once the chops are done, let them rest on a cutting board while you finish the quinoa and chutney.
When the chutney is done, pour into a bowl and let cool and thicken for a few minutes before serving.
To finish the quinoa, mix in the butter, fresh herbs and S+P. Once everything is done, serve the chops on top of the quinoa and finish with the Mango Chutney... yum! Happy Eating!