Juicy, sweet mango can be so much more than a smoothie flavour, Chef! In this recipe, we show you how to make a gorgeous mango & sweet pepper salsa. This will be the perfect condiment for smashed oven-roasted baby potato and a very tasty pork chop, thanks to the tamarind paste & coconut sugar glaze our creative UCOOK Chefs have created. Served with a plump pea salad.
Tamarind & Mango Pork Chops
Tamarind & Mango Pork Chops
with smashed potatoes
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Baby Potatoes
- Fresh Ginger
- Fresh Mango Chunks
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Peas
- Piquanté Peppers
- Pork Loin Chop
- Salad Leaves
- Tamarind Glaze
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
PARBOILED POTATOES
Boil the kettle. Preheat the oven to 220°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
SMASHED POTS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MANGO SALSA & SOME PREP
In a bowl, combine the mango, the peppers, and the seasoning. Set aside in the fridge. In a small bowl, combine the tamarind glaze with ginger and garlic.
PORK CHOP
Pat the pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with the tamarind glaze mixture. Remove from the pan with all the pan juices.
SIMPLE SALAD
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, combine the lime juice, a drizzle of olive oil and mix to emulsify. Add the salad leaves, peas, toss to coat, and season.
TIME TO EAT
Dish up the potatoes, side with the pork chop/s, and the mango salsa. Serve alongside the simple salad and dig in, Chef!
Baby Potatoes - 200g
Fresh Mango Chunks - 80g
Piquanté Peppers - 15g
Tamarind Glaze - 40ml
Fresh Ginger - 10g
Garlic Clove - 1
Pork Loin Chop - 220g
Peas - 30g
Lime Juice - 10ml
Salad Leaves - 20g
PARBOILED POTATOES
Boil the kettle. Preheat the oven to 220°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
SMASHED POTS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
MANGO SALSA & SOME PREP
In a bowl, combine the mango, the peppers, and the seasoning. Set aside in the fridge. In a small bowl, combine the tamarind glaze with ginger and garlic.
PORK CHOP
Pat the pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with the tamarind glaze mixture. Remove from the pan with all the pan juices.
SIMPLE SALAD
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, combine the lime juice, a drizzle of olive oil and mix to emulsify. Add the salad leaves, peas, toss to coat, and season.
TIME TO EAT
Dish up the potatoes, side with the pork chop/s, and the mango salsa. Serve alongside the simple salad and dig in, Chef!
Baby Potatoes - 400g
Fresh Mango Chunks - 160g
Piquanté Peppers - 30g
Tamarind Glaze - 80ml
Fresh Ginger - 20g
Garlic Clove - 1
Pork Loin Chop - 440g
Peas - 60g
Lime Juice - 20ml
Salad Leaves - 40g
PARBOILED POTATOES
Boil the kettle. Preheat the oven to 220°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
SMASHED POTS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MANGO SALSA & SOME PREP
In a bowl, combine the mango, the peppers, and the seasoning. Set aside in the fridge. In a small bowl, combine the tamarind glaze with ginger and garlic.
PORK CHOP
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with the tamarind glaze mixture. Remove from the pan with all the pan juices.
SIMPLE SALAD
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, combine the lime juice, a drizzle of olive oil and mix to emulsify. Add the salad leaves, peas, toss to coat, and season.
TIME TO EAT
Dish up the potatoes, side with the pork chops, and the mango salsa. Serve alongside the simple salad and dig in, Chef!
Baby Potatoes - 600g
Fresh Mango Chunks - 240g
Piquanté Peppers - 45g
Tamarind Glaze - 120ml
Fresh Ginger - 30g
Garlic Cloves - 2
Pork Loin Chop - 660g
Peas - 90g
Lime Juice - 30ml
Salad Leaves - 60g
PARBOILED POTATOES
Boil the kettle. Preheat the oven to 220°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
SMASHED POTS
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
MANGO SALSA & SOME PREP
In a bowl, combine the mango, the peppers, and the seasoning. Set aside in the fridge. In a small bowl, combine the tamarind glaze with ginger and garlic.
PORK CHOP
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with the tamarind glaze mixture. Remove from the pan with all the pan juices.
SIMPLE SALAD
Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, combine the lime juice, a drizzle of olive oil and mix to emulsify. Add the salad leaves, peas, toss to coat, and season.
TIME TO EAT
Dish up the potatoes, side with the pork chops, and the mango salsa. Serve alongside the simple salad and dig in, Chef!
Baby Potatoes - 800g
Fresh Mango Chunks - 320g
Piquanté Peppers - 60g
Tamarind Glaze - 160ml
Fresh Ginger - 40g
Garlic Cloves - 2
Pork Loin Chop - 880g
Peas - 120g
Lime Juice - 40ml
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Tamarind & Mango Pork Chops?
The preparation time for Tamarind & Mango Pork Chops with smashed potatoes is between 25 and 45 minutes.
What is the total time required to make Tamarind & Mango Pork Chops with smashed potatoes?
The total time required to make Tamarind & Mango Pork Chops with smashed potatoes is between 45 and 65 minutes.
How many servings does Tamarind & Mango Pork Chops provide?
4 servings
What are the main ingredients in Tamarind & Mango Pork Chops?
Baby Potatoes, Fresh Ginger, Fresh Mango Chunks, Garlic Clove, Garlic Cloves, Lime Juice, Peas, Piquanté Peppers, Pork Loin Chop, Salad Leaves, Tamarind Glaze
What is the nutritional information of Tamarind & Mango Pork Chops?
Calories: 765, Carbs: 76 grams, Fat: grams, Protein: 54.7 grams, Sugar: 34.5 grams, Salt: 755 grams
How do I prepare Tamarind & Mango Pork Chops?
TIME TO EAT: Dish up the potatoes, side with the pork chop/s, and the mango salsa. Serve alongside the simple salad and dig in, Chef! SIMPLE SALAD: Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, combine the lime juice, a drizzle of olive oil and mix to emulsify. Add the salad leaves, peas, toss to coat, and season. PORK CHOP: Pat the pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with the tamarind glaze mixture. Remove from the pan with all the pan juices. MANGO SALSA & SOME PREP: In a bowl, combine the mango, the peppers, and the seasoning. Set aside in the fridge. In a small bowl, combine the tamarind glaze with ginger and garlic. SMASHED POTS: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). PARBOILED POTATOES: Boil the kettle. Preheat the oven to 220°C. Place the potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
What should be prepared from my kitchen to make Tamarind & Mango Pork Chops?
Baby Potatoes, Fresh Ginger, Fresh Mango Chunks, Garlic Clove, Garlic Cloves, Lime Juice, Peas, Piquanté Peppers, Pork Loin Chop, Salad Leaves, Tamarind Glaze
How many calories does Tamarind & Mango Pork Chops have?
765 calories
How much fat content does Tamarind & Mango Pork Chops have?
grams
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