MAKE THE MARINATE
1. In a large shallow dish mix the parsley, cilantro, garlic, sherry, olive oil, salt and pepper. Add the pork chops and toss to thoroughly coat. Poke with a fork the chops and press the herbs all over the chops. Let it marinate for 30 minutes turning occasionally.
MAKE THE SAUCE
1. In a blender combine the mango, orange juice and Chardonnay. Mix until all the mango is smooth. Stir in the habanero and set aside.
COOK THE PORK CHOPS
1. Remove the pork chops from the marinate, salt and pepper them. Heat over high heat a large skillet. Add the chops when hot and cook stirring occasionally until done, around 4 to 5 minutes (or more depending of the thickness of the chops) on each side.
2. Drizzle the mojo on the middle of each plate. Place the pork chop over it and drizzle more mojo over the chops if desired.
Combine the seasonings listed in the “pork” section and liberally rub your chops. So the dish is a seared pork chop over a cauliflower & potato puree, accompanied by sautéed asparagus, finished with a mushroom & Madeira sauce
Pat the porkchops dry and sprinkle all over with salt and pepper. Transfer the porkchops to a plate. A medium-dry Riesling will complement the sweet pork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon
Days after having my first pulled pork empanada, I scoured the internet for a recipe so I can make these little delightful treats myself and then one day, I stumbled upon a couple of recipes, adapted them to my own cooking style and I made my very own pulled porkwithmango barbeque sauce empanadas
Rub the porkchopswith the olive oil and seasoning and then place into the hot pan. This is perfect for this time of year a juicy pork chop nicely browned with pancetta, earthy lentils and vegetables all brought together with a comforting creamy mustard sauce I could eat this once a week as it is so tasty