.50cupItalian flat leave parsley1/2 cup finely chopped Italian Flat leaf parsley
.25cupcilantro1/4 cup finely chopped fresh cilantro
2garlic2 garlic cloves, minced
.25cupcream of sherry1/4 cup Cream of Sherry
.25cupolive oil1/4 cup olive oil
6ouncesbone in pork chops4 6-ounces bone in pork chops
FOR THE SAUCE
2mangoes2 ripe small mangoes, peeled and pitted
.25 cupChardonnay1/4 cup Chardonnay or dry white wine
.25cuporange juice1/4 cup fresh orange juice
.50teaspoonhabanero1/2 teaspoon minced habanero
cilantrocilantro for garnish (optional)
MAKE THE MARINATE
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.
MAKE THE SAUCE
In a blender combine the mango, orange juice and Chardonnay. Mix until all the mango is smooth. Stir in the habanero and set aside.
COOK THE PORK CHOPS
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.
Drizzle the mojo on the middle of each plate. Place the pork chop over it and drizzle more mojo over the chops if desired.