Fri | Aug 18, 2017

Mango and pork, grab your fork

Published:Thursday | September 15, 2016 | 9:00 AMKrysta Anderson

When sweet mango meets succulent pork, the outcome is nothing short of delicious.

So, this week, we are going to make grilled pork, with a mango chutney. When it comes to pork, I only go with the best, so I enlisted my trusty pork professionals at Copperwood Pork to make my delightful dish a tasty reality.

Let's start with the sweet and then tackle the savoury.

 

Mango Chutney

 

Mango time seemed to have dried up when I was challenged to make this dish, so I immediately went on the hunt to find the fruit. After coming up short, my father saved the day with the frozen version of the sweet treat. His reasoning: when our tree produced so many mangoes, they were going to waste, so he decided to freeze them for juicing purposes, and recipes such as this. So if you can get your hand on some mangoes, or mango puree, great!

You're also going to need finely diced red or white onions. I used red, cranberries or golden raisins, brown sugar to taste, since the mango is sweet, finely chopped garlic, finely minced ginger, white wine vinegar, salt and red pepper flakes. Get a saucepan and bring all those ingredients together for about half an hour, to a simmer. Mix as you go along.

If you're anything like me, and love food fresh from the pot, then have the preparations overlap, or reheat the mango chutney.

 

Pork Chops

 

Get some Copperwood pork chops, (I used two) wash with vinegar and season with pork mix, which consists of Jamaican pimento, black pepper, celery powder, mustard powder, garlic, onion, crushed pepper, and add salt and sugar for taste. Let that marinate for an hour or more, then grab the olive oil to coat your grill pan, and get to frying!

Take in those aromas, try not to let it burn you like it almost did with me, and be sure to turn, frying five to six minutes each side, until it is fully cooked and looks golden brown.

Top with the sweet goodness of the mango chutney, and voila! You have your very own succulent Copperwood pork loin chops topped with sweet mango chutney. Serve it hot with any desired sides of your choice, or follow in my footsteps with the recommended mashed potatoes and tossed salad.

Details of the proportions can be found in the recipes. I hope you enjoy the pork. Until next time, walk good, live good and eat even better!

Copperwood Pork Loin Chops with Mango Chutney

 

Ingredients (MANGO CHUTNEY)

 

3 diced mangoes or mango puree

1/2 cup finely diced red or white onion

1/3 cup cranberries or golden raisins

1/3 cup brown sugar

5 tbs finely chopped garlic

3 tbs finely minced ginger

3 tbs white wine vinegar

1/4 tsp salt

1/8 tsp red pepper flakes

krysta.anderson@gleanerjm.com