Spiced pork chops with ginger and mango relish recipe
Don’t keep this relish just for chops, as it’s brilliant with any spicy meat (and grilled salmon and mackerel, too). I’ve called it a relish but it’s chunky, almost like a salad, and people usually end up filling a third of their plate with it (and asking for more).
Ingredients
- 2 tbsp groundnut oil
- 3 limes, juice only
- 2 red chillies, deseeded and chopped
- 2 garlic cloves, crushed
- 2 cm root ginger, peeled and grated
- 6 pork loin chops
- 2 tbsp groundnut oil
- 3 limes, juice only
- 2 red chillies, deseeded and chopped
- 2 garlic cloves, crushed
- 2 cm root ginger, peeled and grated
- 6 pork loin chops
- 2 tbsp groundnut oil
- 3 limes, juice only
- 2 red chillies, deseeded and chopped
- 2 garlic cloves, crushed
- 2 cm root ginger, peeled and grated
- 6 pork loin chops
- 2 mangoes
- 1 lime, finely grated zest and juice
- 1 tbsp groundnut oil
- 10 garlic cloves, grated
- 120 g root ginger, peeled and grated
- 2 tsp wholegrain mustard
- 1 tsp caster sugar, to taste
- 1 pinch salt and pepper
- 1 green chilli, deseeded and shredded
- 1 red chilli, deseeded and shredded
- 1 small bunch of coriander, leaves only, roughly chopped
- 2 mangoes
- 1 lime, finely grated zest and juice
- 1 tbsp groundnut oil
- 10 garlic cloves, grated
- 4.2 oz root ginger, peeled and grated
- 2 tsp wholegrain mustard
- 1 tsp caster sugar, to taste
- 1 pinch salt and pepper
- 1 green chilli, deseeded and shredded
- 1 red chilli, deseeded and shredded
- 1 small bunch of coriander, leaves only, roughly chopped
- 2 mangoes
- 1 lime, finely grated zest and juice
- 1 tbsp groundnut oil
- 10 garlic cloves, grated
- 4.2 oz root ginger, peeled and grated
- 2 tsp wholegrain mustard
- 1 tsp caster sugar, to taste
- 1 pinch salt and pepper
- 1 green chilli, deseeded and shredded
- 1 red chilli, deseeded and shredded
- 1 small bunch of coriander, leaves only, roughly chopped
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Mix everything for the chops (except the meat itself ) together to make a marinade and place in a shallow, non-reactive bowl. Put the chops into this, turn to coat, cover and marinate in the fridge for a couple of hours. Turn the chops over every so often.
- Peel the mangoes and cut the cheeks from each side of the stones. Remove whatever flesh you can slice off into neat strips from the mango stones. Cut the mango cheeks into wedges about the thickness of a pound coin and toss with the lime zest and juice.
- Heat the oil in a frying pan and add the grated garlic and ginger pastes. Cook over a medium-low heat until it smells cooked and no longer raw. Pull off the heat and stir in the mustard, then stir this mixture into the mangoes. Gently stir in the sugar, salt, pepper, chillies and coriander.
- Heat a frying pan until it is really hot and take the chops out of the marinade. Scrape the marinade off the chops and back into the bowl in which they were lying. Season the chops.
- Cook them over a high heat for about three minutes, or until you get a good colour, then turn and do the same on the other side. Now reduce the heat to low and continue to cook until completely cooked through; this takes at least 10 minutes. There should be no pink juices when you pierce them. When you get towards the end of the cooking time, add the marinade and let it glaze the pork chops and bubble away in the pan. Serve the chops with the ginger and mango relish.
Recipe taken from A Change of Appetite by Diana Henry, published by Mitchell Beazley, £25 (www.octopusbooks.co.uk)
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