Pork Chops with Mango

Peel the mangoes and cut the thicker sides of each fruit as close as possible to the stone, then cut lengthwise into 1/2 cm thick wedges. Cut the remaining flesh from the stone and chop finely. Cut pepper in half lengthwise, remove seeds and finely dice.

2. Caramelize 20 g sugar in a frying pan, extinguish with the vinegar, 150 ml orange juice as well as the lime juice, make to half. Add the chopped mango pulp, make 3-4 min, spread through a sieve into another saucepan. Warm the mango slices just slightly in it, season with the diced peppers. Set aside.

Peel and halve the onions and cut them into strips. Pluck cilantro leaves from stems and chop very coarsely.

Season chops on both sides with salt, pepper and cumin. Brush a grill pan with the oil and sear the chops on both sides over high heat. Reduce the temperature a little and finish frying the chops, turning several times, in 6-8 min. Remove from the frying pan and keep warm.

5. melt the remaining sugar with the butter in the frying pan and briefly sauté the onions and ginger cubes in it. Extinguish with the remaining orange juice, cook for 5 minutes until all the liquid has boiled away. Finally, mix in the currant jelly and lightly glaze the onions with it. Season with pepper and coriander greens. 6.

6. add the glazed onions to the cole sauces.

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