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Poblano Pepita Pesto  Pork Chop

Poblano Pepita Pesto Pork Chop

with Mango Habanero Chutney and Purple Mashed Potatoes

Pep up the everyday pork chop. Start with a creamy foundation of purple mashed potatoes, stack on a perfectly cooked pork chop, top with peppery poblano pepita pesto, and finish with the sweet heat of mango habanero chutney.


Mango Habanero Chutney

  • 1 teaspoon corn oil
  • 1 red onion, chopped
  • 1 tablespoon chopped fresh ginger
  • 4 mangoes, peeled, pitted and chopped
  • 3 habanero peppers, seeded and minced
  • 1/2 cup white vinegar
  • 1/3 cup water
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 cinnamon stick
  • 2 teaspoons sea salt

Poblano Pepita Pesto

  • 3 poblano peppers, roasted, stemmed, peeled and seeded
  • 1 cup fresh spinach leaves, washed and dried
  • 1 clove garlic
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup pepitas, roasted
  • 2 tablespoons cotija cheese
  • 1 fresh lemon, juiced
  • 2 tablespoons water
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon regular grind black pepper
  • 1/2 cup olive oil

Pesto Pork Chop

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon spanish paprika
  • 6 thick-cut, boneless pork chops
  • 2 tablespoons corn oil
  • 6 tablespoons poblano pepita pesto

Purple Mashed Potatoes

  • 2 pounds purple potatoes, washed, peeled and cut into quarters
  • 1 tablespoon Sea Salt, divided
  • 1 cup half & half
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon regular grind black pepper
  • 1 tablespoon chopped fresh chives


Mango Habanero Chutney:

  1. Combine oil, red onion and ginger in a saucepan. Sauté for 2 to 3 minutes; add mango, habanero peppers, vinegar, water, honey, lemon juice, cinnamon stick and salt. Stirring occasionally, bring to a boil over high heat. Reduce the heat to low, cover and simmer for 1 hour. Add an additional 1 to 2 tablespoons water if chutney starts to stick to bottom of pan. Remove from heat and discard cinnamon stick. Serve about 1/4 cup with each pork chop. Chutney can be made ahead, refrigerated and reheated prior to service.

Poblano Pepita Pesto:

  1. Combine poblano peppers, spinach, garlic, cilantro, pepitas and cotija cheese in a blender or food processor. Blend until finely chopped. Add lemon juice, water, salt and pepper. Pulse until well mixed. With the motor running, add the oil in a slow, steady stream and process until a smooth paste forms. If the pesto is too thick, add additional water, a little at a time. Transfer pesto to a bowl and refrigerate until ready to use.

Pesto Pork Chops:

  1. Combine flour, onion powder and paprika in a shallow bowl. Dredge both sides of pork chops in flour, shake off any excess. Add oil to a large nonstick skillet and preheat on medium-high heat. Add the pork chops and cook until well-browned, about 5 minutes. Turn, reduce heat and cover skillet. Cook an additional 5 minutes until pork is 150ºF. Top each chop with 1 tablespoon Poblano Pepita Pesto and continue to cook for 1 to 2 minutes.

Purple Mashed Potatoes:

  1. Place potatoes in a large pot, cover with water and add 1-1/2 teaspoons salt. Bring to a boil over medium-high heat and cook until potatoes are fork tender, about 15 minutes. Drain well. Gently heat half & half and butter in a second saucepan on low heat until simmering. Mash potatoes. Add nutmeg, remaining 1-1/2 teaspoons salt, pepper and half & half mixture. Mix with a wooden spoon until light and fluffy. Add chives. Serve 1 cup with each Pesto Pork Chop.

Recipe Note: Poblano Pepita Pesto makes almost 2 cups, enough for about 30 chops. Mango Habanero Chutney makes 3-1/4 cups, enough for 13 servings.

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