Poblano Pepita Pesto Pork Chop With Mango Habanero Chutney And Purple Mashed Potatoes
- Yield: 6 servings
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
- 3 tbsp all-purpose flour
- 1/2 tsp Durkee® Onion, Powder
- 1/4 tsp Durkee® Paprika, Spanish
- 6 thick-cut, boneless pork chops
- 2 tbsp corn oil
- 6 tablespoons Poblano Pepita Pesto
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
- 2 pounds purple potatoes, washed, peeled and cut into quarters
- 1 divided tbsp Spice Islands® Sea Salt
- 1 cup half & half
- 2 tablespoons unsalted butter
- 1/4 tsp Durkee® Nutmeg, Ground
- 1 tsp Durkee® Black Pepper, Regular Grind
- 1 tbsp chopped fresh chives
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.