Saturday, April 13, 2013

Orange Simmered Pork Chops with Mango Relish

  • 1 mango, halved, seeded, peeled, and sliced or chopped
  • 1 cup pineapple chunks
  • 1 small orange or clementine, peeled and segmented
  • 1/4 cup orange juice
  • 1/4 cup chopped red oinion
  • 1 small banana pepper, sliced (optional)
  • 1 teaspoon finely shreded orange peel
  • 4 4-oz. frozen bone-in loin chops, about 1/4 inch thick
  • 1 Tablespoon Rio Grande Chile Spice Mix (to taste)
  • 1/2 teaspoon salt 
  • 1/4 teaspoon ground black pepper 
  • 1 Tablespoon olive oil
  • 1/2 cup orange juice
  • 2 teaspoon honey 
  • Fresh Cilantro
1.  For mango relish, in a medium bowl stir together mango, pineapple, orange segments, the 1/4 cup orange juice, red onion, banana pepper (if desired), and orange peel; set aside.
2.  Sprinkle pork chops with Rio Grande Chile Spice Mix, salt, and pepper.  In a large skillet heat oil over medium-high heat.  Add two pork chops; brown 3 minutes each side.  Remove from skillet.  Add remaining pork chops to skillet; brown 3 minutes each side.  Add first two pork chops back to skillet.
3.  In small bowl whisk together the 1/2 cup orange juice and honey; add to skillet.  Add 1/2 cup water.  Reduce heat to low.  Simmer, covered 5 minutes or until pork is done (145 degrees).  Spoon mango relish over pork.  Cover; simmer 1 minute more.  Remove pork and relish; cover to keep warm.
4.  Return pan to medium-high heat.  Simmer juices, uncovered, 5 minutes or until reduced by half.  .  Drizzle over pork.  Sprinkle with cilantro.  Makes 5 servings.

To use fresh or thawed pork chops, reduce browning time to 1 1/2 minutes each side.  Add liquid and chops to skillet.  Bring to a simmer; immediately add mango relish.

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