If it looks like I’m eating a lot of pork lately, it’s because it’s cheap.
I bought a great big package of pork loin chops for around 5 bucks and got around 8-9 big chops. Mangos are also cheap at the moment, being in season, and I had a few ancho peppers left over from the chili. I though I’d combine the sweetness of the mango with the earthy, and almost raisiny flavor of the chili peppers to glaze the chops. When I do this again, I’ll perfect it by brining the chops first, and use more anchos and maybe one or two hotter peppers like a jalapeno or thai chili to add just an undertone of heat.
Pork loin chop 6-8
4 mangoes
2 ancho peppers
ginger
mirin
rice flour
I cut the flesh out of 4 mangos, riced the flesh, strained the juice (saving that awesome mushed up flesh) and let the chops sit in the juice and a little ginger for an hour or so. In the meantime I seeded an ancho, steeped it in some simmering water for 8-10 minutes and pureed it with a little (4-5 T) water. I put on the rice, a boxed ginger-coconut product, with a few strands of safron added.
I reserved the juice, and browned the chops (requiring two pans) then I layered the chops in a big iron skillet, poured the juice over the chops, along with the ancho pulp. I’m sure the government would require me to tell you to make sure the liquid in the pan boils for at least five minutes, since it had raw pork sitting in it before. I simmered the chops on the stove for a bit, to reduce it a bit and to cook in the T of rice flour I added. I seasoned with a touch of mirin, salt and pepper, then stuck the whole thing in a very hot oven (450F) for 20 minutes, fliping the chops around a bit during cooking to make sure they all got a nice coat of browning mango glaze. By the end of the 20 minutes the rice is done, and the chops are glazed and sweet.
These things were tasty, but the ancho flavor was way too subtle. I’d do it with 2 or 3 anchos next time. Also I would have to experiment with brining them, to make them a bit more moist. I’m not sure if the mango juice marinade counter acts the brining, since its acid will probably draw out moisture.