Considering my love of all things pork, it’s surprising that I don’t cook it more often. Baked breaded pork chops served with mashed potatoes and applesauce was a frequent meal when I was growing up. I think the applesauce, besides being a good flavor match for the pork, was sort of essential for moisture because the oven dried out those chops like nobody’s business. That’s no need to worry about dryness with this recipe- the quick pan fry keeps the chops nice and juicy. With Jamaican jerk spices and a little bit of curry powder (a nod to the Indian influence and population in Jamaica) the pork is great even as a standalone item, but a little mango salsa gives it some extra island flair.
Pan Fried Curried Jerk Pork Chops with Mango Salsa
Yield: 4 servings
* 4 cloves garlic, minced
* 2 teaspoons thyme
* 1 teaspoon brown sugar
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon cayenne
* 1 teaspoon curry powder
* 4 pork chops, approximately 3/4 inch thick
* Vegetable oil, for frying
* 1 mango, peeled, seeded and chopped
* 1/2 cup finely chopped red onion
* 1 Tablespoon cilantro, chopped
* 1 jalapeno pepper, finely chopped
* 1 Tablespoon lime juice
* 1/8 teaspoon salt
To make the pork chops combine the garlic, thyme, brown sugar, allspice salt, pepper, cayenne, and curry powder in a large bowl or plastic ziplock bag. Add pork chops and rub the seasoning in. Marinate in the fridge for 30 minutes to one hour. Heat about 1 tablespoon in a large, heavy skillet over medium-high heat. Add pork chops and sear, about 3 minutes. Flip and repeat on the other side. Remove from heat, and cover, allowing the residual heat to cook the chops through, about three to five minutes, depending on the thickness of the pork chops. Test the thickest chop to ensure that there’s no pink. Top with mango salsa.
To make the salsa, combine all ingredients in a bowl and chill for at least 15 minutes to allow the flavors to meld.