This week we're excited to share Chef Lance's fabulous recipe for pork chops with mango & cilantro sauce! For best results, we recommend only using locally raised pastured pork. These can be purchased from local farmers or even from online sources now. If this is not an option for you, then select pork that is naturally raised and certified humane. In our opinion, there is no substitute for well-raised and/or pastured pork. This recipe also works well with a pork tenderloin or any loin chops cuts of pork. The mango & cilantro sauce can be used for a pork roast too.
This weekend, visit us at BoneBroth.com and get $25 off orders over $175 with coupon code PORKCHOPS. This coupon is only good from Friday, April 13, 2018 at 3:00pm PST until Sunday, April 15, 2018 at 11:59pm PST...no exceptions!
Love is The Ultimate Spice!
|pork chops (as needed, one per guest)||coconut oil and butter, for pan searing|
|sea salt (equal parts for spice mix)||granulated onion (equal parts for spice mix)|
|granulated garlic (equal parts for spice mix)||1 cup The Flavor Chef Organic Chicken Bone Broth|
|MANGO & CILANTRO SAUCE:|
|1 mango, peeled & sliced||1/4 cup rum|
|1 Valencia orange||1/2 cup The Flavor Chef Organic Chicken Bone Broth|
|fresh cilantro||honey (optional)|
Mix equal parts of sea salt, granulated onion, and granulated garlic to create spice mix. Season each pork chop with the spice mix. In a sauté pan, add the coconut oil and butter (butter helps to brown and add flavor). Sear each pork chop on both sides and place in an oven pan. Set aside your sauté pan for making the sauce. Add The Flavor Chef Organic Chicken Bone Broth to the oven pan and place in the oven at 400° F. Depending on the thickness of the pork chop, cook time could take up to 10 minutes. If you have a meat thermometer, cook the pork chops to an internal temperature of 145° F. Be careful not to overcook as pork can easily dry out when overcooked.
MANGO & CILANTRO SAUCE:
While the pork chops are cooking, place the sliced mango in the sauté pan on medium heat. Allow them to soften for 1 to 2 minutes and then deglaze the pan by adding the rum and the juice from the Valencia orange. Allow the mangoes and liquids to come to a simmer and, using a rubber spatula, scrape down the pan to remove all of the pan dripping into the sauce. As the mangoes cook, the rum alcohol will dissipate. Add The Flavor Chef Organic Chicken Bone Broth and the sauce will begin to look like a sauce after five minutes or so. Allow to cook until the mangoes have puréed and the sauce is thick. Then, allow to cool slightly.
Now, finely chop the fresh cilantro (leaves and stems) and save a few sprigs and leaves for garnish. Add the cilantro to the sauce and allow to steep. When ready to serve, ladle the sauce over the pork chops. Finish the dish by adding a sprig of cilantro as garnish.