Pork Chops with Mango Habanero Sauce
Ingredients
FOR THE PORK CHOPS MARINATE
- ½ cup Italian flat leave parsley, finely chopped
- ¼ cup cilantro, finely chopped
- 2 garlic cloves, minced
- ¼ cup cream of sherry
- ¼ cup olive oil
- salt
- pepper
- 4 bone in pork chops, 6-ounces each
FOR THE SAUCE
- 2 mangoes, ripe, peeled and pitted
- ¼ cup Chardonnay, or dry white wine
- ¼ cup fresh orange juice,
- ½ teaspoon habanero, minced
- cilantro, cilantro for garnish (optional)
Instructions
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.
Nutrition
Calories: 326kcal | Carbohydrates: 19g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 27mg | Potassium: 385mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1320IU | Vitamin C: 52.6mg | Calcium: 24mg | Iron: 0.5mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.