Our 'last meal' before year 2008
Instead of eating out, we thought of cooking TOGETHER. Yes, he helped! :)
For the salsa:
1 ripe mango, pitted, peeled, and cut into small dice
2 plum tomatoes, seeded and cut into small dice
1/4 cup small-diced red onion
2 scallions (white and light- green parts), thinly sliced
3/4 cup loosely packed, roughly chopped fresh cilantro
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
1/2 tsp. Tabasco
Kosher salt
1 Tbs. peanut or canola oil
For the pork:
1 Tbs. cumin seeds
1 Tbs. freshly cracked coriander seeds
1 Tbs. ground dried chile (chipotle is good, but ancho or New Mexico will work, as will a mild chili powder)
1 Tbs. kosher salt
1 Tbs. freshly cracked black pepper
4 bone-in center-cut pork chops (1 to 1-1/2 inches thick)
2 Tbs. olive oil; more if needed
Steps:
Salsa:
In a small bowl, combine the mango, tomatoes, onion, scallions, cilantro, orange juice, lime juice, and Tabasco. Toss gently to combine. Season with salt to taste. Drizzle with the oil and gently toss again.
Pork Chop:
1. Combine the cumin, coriander, ground dried chile, salt, and pepper in a small bowl. Pat the pork chops dry with paper towels and rub each side evenly with the spice mixture.
2. Heat the olive oil in a very large sauté pan over medium-high heat until hot but not smoking. (If you don't have a sauté pan large enough to fit the chops without crowding, use two smaller sauté pans, heat 1-1/2 Tbs. olive oil in each, and cook two chops in each.)
3. Cook the chops until well browned on one side, 3 to 5 minutes. Turn and cook the other side until the meat is done, 2 to 4 min. (If they start to burn, turn down the heat slightly.)
4. To check for doneness, make a small cut near the bone and look inside—the pork should have a hint of pinkness. If it's still red, cook for another minute and check again. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 min. before serving with the salsa.
