Mango And Orange Pork Chops With Spicy Tails
Not too tricky
- 4 lean bone-in pork loin chops
- 1 teaspoon Baharat spice powder
- 150ml mango and passion fruit juice
- Zest from 1 orange and juice from ½ orange
- 2 garlic cloves, peeled
For the Mango, Orange and Mint Mojo
- ½ mango, peeled, deseeded and chopped
- 1 orange, peeled and segmented
- 2 tablespoons freshly chopped mint
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 barbecue). Cut the 'tail' meat into small pieces, add the spice, cover and leave until required.
Place the chops in a large shallow bowl and add the fruit juice, orange and garlic. Mix together, cover and refrigerate for 2-3 hours, if time allows.
Meanwhile preheat the barbecue- Make sure the coals are hot and 'grey' before you start cooking. Alternatively, preheat the grill to moderate.
Pour the juice from the marinade in a small pan. Bring to the boil for 10 minutes to thoroughly heat through and reduce slightly.
Cook the chops for about 12-15 minutes, turning once, until brown 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 barbecue in a small foil dish with a little oil or cook inside on the hob - cook until really crispy, golden and well cooked.
To prepare the mojo, mix together the mango, orange and mint.
Serve the chops with spicy ‘tails’ and the mojo.