Chili Lime Seared Pork Chops with Mango Red Pepper Chutney and "Crashed" Porcini Potatoes

Updated: Jan 8

Rustic & Delicious

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from May 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Spring 2019.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. Great food that's great for you! - Pam Smith, RDN

Chili Lime Seared Pork Chops


Yields: 4 Servings


Ingredients

  • 4 center cut boneless pork chops (about 1 ¼ pounds), trimmed of fat

  • 2 tablespoons P.S. Flavor!™ Chili Lime

  • Crashed Potatoes, recipe follows

  • Mango and Red Pepper Chutney, recipe follows

  • Cilantro microgreens or sprigs, for garnish

Method

  1. Preheat oven to 400º F.

  2. Rub each pork chop with 2 teaspoons Chili Lime (or enough to totally cover).

  3. Heat an oven-safe sauté pan or cast iron skillet on medium high and then add 2 teaspoons olive oil. Place seasoned pork chops in pan and sear on one side for about 2 minutes. Turn and allow to sear another 1 minute, then place the entire pan in the preheated oven. Roast until done to your liking, or when a digital meat thermometer registers 150º F. Remove from pan and allow to rest.

  4. Spoon a swoosh of Mango and Red Pepper Chutney on each plate. Evenly divide Crashed Potatoes onto the plates around the chutney. Place a pork chop against the potatoes on the swoosh and top with more Mango and Red Pepper Chutney. Garnish with cilantro.




Crashed Potatoes


Ingredients

  • 24-ounce bag of small red or medley of baby potatoes

  • 1 tablespoon extra virgin olive oil

  • 2-3 tablespoons P.S. Flavor!™ Porcini Pepper, plus more to taste

Method

  1. Boil the potatoes in a big pot of salted water until they are fork tender. Drain in a colander.

  2. Preheat oven to 400º F.

  3. Lightly brush a sheet pan (or a silpat silicone baking sheet) with olive oil, and place boiled potatoes on the pan.

  4. With a fork, gently smash each potato. You don’t want mush! You just want to open the potatoes up and expose the insides (this is the “crashed” part of the recipe). Spritz or brush the tops of the potatoes with olive oil, and sprinkle with Porcini Pepper to cover.

  5. Place pan on the top rack of oven and bake for 20-25 minutes. Season to taste with additional Porcini Pepper or Kosher salt.



Mango and Red Pepper Chutney


Ingredients

  • 2 whole ripe mangoes, peeled and diced, about 1 1/2 cups

  • Juice of 2 limes (1/4 cup)

  • Juice of 1 large orange (1/2 cup)

  • 1 large red bell pepper, finely diced (about 1/2 cup)

  • 2 tablespoons finely diced shallots (or red onion)

  • 1 tablespoon honey

  • 2 teaspoons P.S. Flavor!™ Chili Lime

  • 1 1/2 teaspoons P.S. Flavor!™ Adobo Kitchen

  • 2 tablespoons chopped cilantro

  • 1 tablespoon Dark or Coconut Rum, optional

Method

  1. Mix all ingredients together; chill for one hour to marry flavors.



 


 


Grocery List


MEAT 4 center cut boneless pork chops (about 1 1/4 pounds)

PRODUCE 1 bunch cilantro sprigs or microgreens

24-ounce bag of small red or medley of baby potatoes

2 whole ripe mangoes

2 limes

1 orange (or 1/2 cup fresh orange juice)

1 large red bell pepper, or 1/2 cup pre-diced

1-2 shallots or 1/2 small red onion or 1/4 cup pre-diced

1 tablespoon Dark or Coconut Rum, optional

CHECK YOUR PANTRY FOR Extra virgin olive oil

Honey

Kosher salt, optional

Wine of choice


P.S. FLAVOR!™ SPICES Chili Lime

Porcini Pepper

Adobo Kitchen

 

Prep Sheet

EQUIPMENT Oven safe sauté pan or cast iron skillet

Meat thermometer

1 large size heavy bottom pan

Colander

Sheet pan

Spritz bottle or pastry brush

2 medium bowls

Chef’s knife

Cutting board

Citrus squeezer

Fork

Pot holder

Tasting spoons

Serving plates


PRE-PREPPED INGREDIENTS 4 center cut pork chops, trimmed

24-ounce bag potatoes, washed and drained

Diced mangoes (about 11/2 cups)

1 large red pepper, finely diced

1-2 shallots or 1/2 small red onion, finely diced

Juice of 2 limes (1/4 cup)

Juice of 1 large orange (1/2 cup)

Chopped cilantro (2 tablespoons)


INGREDIENTS TO HAVE READY 3 tablespoons P.S. Flavor!™ Chili Lime

2-3 tablespoons P.S. Flavor!™ Porcini Pepper

1 1/2 teaspoons P.S. Flavor!™ Adobo Kitchen

Cilantro microgreens or sprigs

1 tablespoon extra virgin olive oil

1 tablespoon honey

1 tablespoon Dark or Coconut Rum, optional

Your wine of choice

 

Watch this meal come to life here:




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