Mango And Orange Pork Chops With Spicy Tails
Not too tricky
- 4 lean pork loin chops
- 5ml (1tsp) baharat spice
- 150ml (¼pt) mango and passion fruit smoothie or juice
- Zest from 1 orange and juice from ½ orange
- 2 cloves garlic, squashed
Mango, Orange and Mint Mojo
- ½ mango, peeled and chopped
- 1 orange, peeled and segmented
- 2 x 15ml (2tbsp) fresh mint, chopped
Take each pork chop and from the thin (tail end) cut off the meat to expose the bone (this will create an easy ‘hand held’ chop to BBQ). Cut the ‘tail’ meat into small pieces, add the spice, cover and leave until required.
Place chops in a large shallow bowl and add to them the smoothie or juice, orange and garlic. Mix well together, cover and place in the fridge for 2-3 hours (if you have time).
Meanwhile heat the BBQ – Make sure the coals are hot and ‘grey’ before you start cooking. Alternatively if it starts to rain pre-heat the grill!
Remove chops from the juice and pour into a small pan. Boil the juice for about 10 minutes to thoroughly heat through and reduce slightly.
Cook chops for about 12-15 minutes, turning once, until browned and cooked through, but still juicy. If the outside of the meat starts to catch, cover with foil and adjust the grid height to move away from the heat to slow down the cooking.
Take ‘tail’ pieces and either cook on the BBQ in a small foil dish with a little oil or cook inside on the hob – cook until really crispy, golden and well cooked.
Mix together the mango, orange and mint.
Serve the chops with spicy ‘tails’ and fruity mojo.