Tuesday, July 29, 2014

Pan Fried Pork Chops, Mango Chutney & Gherkin Salad with Sweet Potatoe

I picked up a jar of Mango Chutney at a vegetarian/Persian style restaurant the other day and I thought that some pan fried pork chops would be a good combination. It would need something as in vegetables like potatoes to make it more complete and I thought Sweet potatoes would be an interesting accompaniment for this dish. Then I remember I had just purchased some frozen peas and since I had not had any for awhile I wanted to incorporate them into the dish. On top of that we had just purchased a lot of fresh mint and some nice fresh limes. So after a little thought this is what I came up with.

Pork Chops, Mango Chutney

Pan Fried Pork Chops, Mango & Lime Chutney with Mashed Sweet Potatoes with Peas and Fresh Mint

Ingredients


Mango Chutney & Gherkin Salad
  • Mango Chutney
  • Fresh Gherkins
  • Lime Juice & rind
  • Fresh mint leaves

Pan Fried Pork Chops
  • Pork chops
  • Sea Salt & Cracked Pepper
  • Coconut Oil

Potatoes & peas
  • Sweet Potatoes

  • Unsalted Butter

  • Frozen Green Peas (substitute with Fresh Peas)

  • 1 Garlic clove

  • Fresh Milk

Directions


Scrub & Wash sweet Potatoes but leave the skin on. Place into a saucepan and cover with cold water, sprinkle a little sea salt in, cover and bring to boil. Turn down to a medium boil and cook unto the center is semi soft.

While the Potatoes are cooking prepare your pork chops by pouring some coconut oil over them and the seasoning of salt and pepper. Heat a pan to high and then pour coconut oil in. After 30 seconds or until oil has heated place the pork chops in and proceed to pan fry on each side, turning when golden brown. The chops should take around 8 minutes but will be less or more depending on size, thickness and pan heat.

While the potatoes and pork chops are cooking take a couple of spoonful's of mango chutney and place on a plate. Wash the mint leaves and break into the chutney. Grind some rind off the lime and place into the chutney along with the juice of about 1/4 of a small lime. Wash and cut the gherkins by slicing them very fine and place into the chutney.

Now the potato will be nearly cooked, pour the peas into the same boiling water.

Place a cove on garlic with the skin still intact into the pan with the pork chops and cook on each side until lightly golden (about 2 minutes).

Take out the potatoes and place on plate and proceed to take the skin off. Take the skinless sweet potatoes and mash. incorporate the butter. Take the garlic skin off and also place into the plate with the potatoes. Mash with the butter and milk until soft and smooth although you may leave it a little chunky for a more rustic texture. Take the peas out when cooked and drain. Place into the potato mix. You can also mash some of the or leave them whole.

When the pork chops are golden brown then place on a rack and let them rest for a few minutes before serving them onto the plate with a serving of the sweet potatoes, peas and a good serving of the chutney.

Enjoy a delicious meal.

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