Poblano Pepita Pesto Pork Chop With Mango Habanero Chutney And Purple Mashed Potatoes Recipe

Poblano Pepita Pesto Pork Chop With Mango Habanero Chutney And Purple Mashed Potatoes Recipe

Poblano Pepita Pesto Pork Chop With Mango Habanero Chutney And Purple Mashed Potatoes Recipe


Mango Habanero Chutney

  • 1 tsp corn oil
  • 1 red onion, chopped
  • 1 tbsp chopped fresh ginger
  • 4 mangoes, peeled, pitted and chopped
  • 3 habanero peppers, seeded and minced
  • 1/2 cup white vinegar
  • 1/3 cup water
  • 3 tbsp honey
  • 2 tbsp lemon juice
  • 1 Durkee® Cinnamon, Stick
  • 2 tsp Spice Islands® Sea Salt

Pesto Pork Chop

Poblano Pepita Pesto

  • 3 poblano peppers, roasted, stemmed, peeled and seeded
  • 1 cup fresh spinach leaves, washed and dried
  • 1 clove garlic
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup pepitas, roasted
  • 2 tbsp cotija cheese
  • 1 fresh lemon, juiced
  • 2 tbsp water
  • 1/4 tsp Spice Islands® Sea Salt
  • 1/8 tsp Durkee® Black Pepper, Regular Grind
  • 1/2 cup olive oil

Purple Mashed Potatoes


  1. To make Mango Habanero Chutney, combine oil, red onion and ginger in a saucepan. Sauté for 2 to 3 minutes, add mango, habanero peppers, vinegar, water, honey, lemon juice, cinnamon stick and salt. Stirring occasionally, bring to a boil over high heat.
  2. Reduce the heat to low, cover and simmer for 1 hour. Add an additional 1 to 2 tablespoons water if chutney starts to stick to bottom of pan. Remove from the heat and discard cinnamon stick. Serve about 1/4 cup with each pork chop. Chutney can be made ahead, refrigerated and reheated prior to service.
  3. To make the Poblano Pepita Pesto, combine the poblano peppers, spinach, garlic, cilantro, pepitas and cojita cheese in a blender or food processor. Blend until finely chopped. Add lemon juice, water, salt and pepper. Pulse until well mixed.
  4. With the motor running, add the oil in a slow, steady stream and process until a smooth paste forms. If the pesto is too thick, add additional water a little at a time. Remove from blender to a bowl and refrigerate until ready to use.
  5. To make Pesto Pork Chops, combine flour, onion powder and paprika in a shallow bowl. Dredge both sides of pork chops in flour, shake off any excess. Add oil to a large nonstick skillet and preheat on medium-high heat. Add the pork chops and cook until well-browned, about 5 minutes. Turn, reduce heat and cover skillet. Cook an additional 5 minutes until pork is 150ºF degrees. Top each chop with 1 tablespoon Poblano Pepita Pesto and continue to cook for 1 to 2 minutes.
  6. Place potatoes in a large pot, cover with water and add 1 1/2 teaspoons salt. Bring to a boil over medium-high heat and cook until potatoes are fork tender, about 15 minutes. Drain well.
  7. Heat half & half and butter in a second pan on low heat. (Be careful not to boil over.) Mash potatoes. Add nutmeg, remaining 1 1/2 teaspoons salt, pepper and 1/2 & 1/2 mixture. Mix with a wooden spoon until light and fluffy. Add chives. Serve 1 cup with Pesto Pork Chop.


Poblano Pepita Pesto makes almost 2 cups and is enough for about 30 chops.

Mango Habanero Chutney makes 3-1/4 cups and is enough for 13 servings.

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