Pan Seared Pork Chops with Mango Tomatillo Salsa

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I was craving pork chops today. Not sure why, this kind of thing just sneaks up on me sometimes. So I picked up some pork chops on the way home tonight and now I am happily satiated while I write this post. Over the weekend I had gone to WholeFoods and picked up 2 mangoes and a few tomatillos. I’ve never used tomatillos before so I thought I would give it a shot. I had also picked up some watercress and some baby potatoes which we grilled over the weekend. The end result is the pretty plate you see above. The star of the show was the fresh salsa I made from the tomatillos and mango, though the potatoes with ramps didn’t suck either. Here is the recipe for the mango salsa, etc:

Mango & Tomatillo Salsa

1 ripe fresh mango, cut into small chunks

4 tomatillos, roasted (will explain below)

4-5 thin slices red onion

handful chopped fresh cilantro

Juice from 1/2 lime (i used a whole lime and it was too much)

pinch of salt

1 tablespoon olive oil (for tomatillos)

your favorite hot pepper – I omitted chiles this time because we didn’t have any in the house but you could use jalapenos, serranos, etc. 

Peel the outer leaves from the tomatillos and wash the sticky goo off them. Slice into relatively thick pieces, douse with olive oil and salt and place under your broiler on high for about 5-6 minutes or until it starts to nicely brown. Remove from the heat and allow the tomatilloes to cool. In the meantime, assemble the other ingredients above in a bowl and allow the flavors to mingle for a while. When the tomatillos are cool enough to handle, remove the skin and add the pulp to your salsa. The skin of the tomatillos should come right off – it’s similar to cooked tomato skin.

This salsa would be good with pork, chicken or fish, or just on it’s own with some chips.

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For the pork chops:

3 tablespoons olive oil

1 tablespoon of butter

flour – enough to coat the chops in

4-5 chops, bone in (though without the bone is fine, they cook faster)

garlic salt 

Coat the pork chop in flour and sprinkle with garlic salt to taste. In the meantime melt the butter along with the olive oil in a non-stick pan on medium high heat. When the butter has melted and is bubbling (but not brown), add the pork chops. You may have to work in batches depending on the size of your pan. Allow the chops to brown on one side before flipping over. They should cook about 5-6 minutes per side, depending on how thick they are. 

Along with the chops, I reheated the grilled potatoes with ramps in a tiny bit of olive oil on the stove top to warm the potatoes and crisp them up a bit. And as for the watercress, I dressed it very lightly in olive oil, lemon juice and a pinch of salt.

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