Since the mangoes are ripe, here’s a great recipe to try out this week!
Serves 4
Heat your grill (or heavy skillet pan) to high. Brush 4 bone-in pork chops with olive oil on both sides and season with salt and pepper. Grill until golden brown and just cooked through, about 2-3 minutes per side. Remove the chops and top with chutney. Serve immediately.
The Chutney:
- 1 Tablespoon vegetable or canola oil
- 1 small red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 piece fresh ginger about 1 inch thick, peeled and grated or minced
- 1/2 cup fresh orange juice
- 1/8 cup red wine or cider vinegar
- 1 Tablespoon brown sugar
- 4-8 mangoes, pitted and cut into 1/4 inch cubes
- 1 generous handful of chopped fresh cilantro
- Salt and pepper to taste
Heat the oil in a medium saucepan over high heat. Add the onion, garlic and ginger. Incredible smells now coming from the kitchen! Cook, stirring until soft about 8-10 minutes. Be careful not to brown so stand attention to your pan. Add the OJ, vinegar and sugar and cook until reduced by half.
Stir in half the mangoes and cook for 3-4 minutes. Turn off the heat and stir in the remaining mangoes and cilantro. Season to taste with s & p. The chutney can be made in advance by a few hours, covered and kept refrigerated. Bring to room temperature before serving.
Gulu Gourmet 