Blackened Pork Chops on a Mango Salsa with Plantain Crisps

I love pork chops and this is just a simple way to jazz them up a little. Plantains should be easy to find in grocers and now even supermarkets but if you can't find them you can always use under ripe bananas or just serve it with sweet potato or potato chips.

Portions: 6 Portions

Ingredients

Pork Chops

  • 6 pork chops

Blackening Mix

  • 1 tbsp oregano, dried
  • 1 tbsp thyme, dried
  • 2 tsp cayenne pepper
  • 2 tsp smoked or mild paprika
  • 2 tsp garlic, ground
  • 2 tsp freshly ground pepper
  • 2 tsp maldon salt
  • 1 tbsp maple syrup
  • 2 tsp walnut oil

Mango Salsa

  • 1 mango, peeled and diced into small cubes
  • 3 spring onions, finely chopped
  • 1/2 a cucumber, finely chopped into cubes (around the same quantity as the mango)
  • 2 large red chillies, deseeded and finely chopped
  • 3 tbsp coriander, leaves and stem finely chopped
  • 3 tbsp mint leaves, roughly chopped
  • 2 tbsp caster sugar
  • 2 tsp maldon salt, crushed
  • juice of 1 lime
  • 2 tbsp olive oil

Plantain Crisps

  • 2 large green plantains, peeled and sliced as thinly as possible length ways
  • oil for deep frying
  • pinch paprika
  • maldon salt and freshly ground pepper

Method

  1. Blackening Mix: Place all the ingredients in a bowl and mix them together until well combined. Place the pork chops on a plate and coat them with the blackening mix, cover the chops and refrigerate them for 1 hour to marinate.
  2. Mango Salsa: Place all the salsa ingredients in a container and mix them together until well combined. Cover the container and leave the salsa for at least 30 minutes to let the flavours to infuse. If preparing the salsa in advance place it in the refrigerator for up to 24 hours, remove it from the refrigerate 30 minutes before serving to allow it to come to room temperature.
  3. Plantain Crisps: Place the plantain slices in water for a few minutes then dry them thoroughly before frying. Preheat oil in a deep fryer, wok or large saucepan to 180°C. Cook the plantain slices in batches for around 30 seconds so that they are crisp and slightly golden. Drain the plantain crisps on paper toweling. Season the plantains with a little salt and pepper and a generous pinch of paprika (optional). Allow the plantain crisps to cool before storing in an airtight container until ready to serve.
  4. To Cook Pork Chops: Brush a grill pan (broiler) with a little olive oil. Place the pan over a high heat and when it is hot remove the pork chops from the marinade (allowing them to be coated well) and place them in the pan. Reduce the heat slightly and cook the chops for 4-5 minutes on each side (dependent on their thickness) until they are cooked through. Remove the pork chops from the pan and serve.
  5. To Serve: Place a generous couple of tablespoons of the salsa on each plate. Place the pork chops on the salsa and distribute the plantain crisps the side of each plate. Serve.