Honey Glazed Pork Chop with Mango Salsa

Here’s a bit of a throwback to the early 2000's! This Caribbean inspired dish is simple, fresh and leverages off of similar ingredients found in this week’s menu. In no time, this quick and refreshing dish will come together while sparking a bit of nostalgia!

Yield: All recipes serve 2 people

Chef Notes: Save extra salsa to serve with tortilla chips!

Feel free to substitute chicken thighs for the pork chop, seasoned and glazed in a similar fashion. You can also substitute peaches or nectarines for the mango.

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Components

• Honey Glazed Pork Chop

• Quinoa

• Mango Salsa

• Side Salad (Optional)

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Mise

Season the Pork Chop thoroughly with salt. Allow to sit for 20 minutes.

Make Honey Glaze: Place 1 T honey & 1 t water in small dish. Microwave for 30 seconds to create the glaze.

Cook the Quinoa: In a medium saucepan, bring 2 C of water to a boil. Add 1 C quinoa. Reduce to simmer, cover and cook until the quinoa is cooked through, about 15 minutes.

Make Mango Salsa:

• Dice the mango

• Dice 1 jalapeño

• Dice ½ red onion

• Dice 1 roma tomato

• Mince 2 T Cilantro

In a small bowl, combine the salsa ingredients. Season with salt and lime juice to taste.

Finish

Sear the pork chop▸  on high heat, flipping occasionally to promote an even char. Cook until the pork chop reaches 120°F internally.

Glaze the pork chop by brushing them with honey glaze. Return to the pan and continue to sear until the internal temperature reaches 130°F. Rest the pork chops.

Scoop a helping of quinoa onto a plate. Top with the honey glazed pork chop.

Garnish with the mango salsa.

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