Spicy Pork Chops with Mango Lime Salsa

For the salsa, mix tomatoes, mangoes, onion, parsley, scallions, orange juice and lime juice in a baking bowl. season with salt and drizzle with the oil, gently toss everything together one more time.

Mix the cumin, coriander, dried chilies, salt and pepper in a small baking bowl (I put everything together in a mortar and grinded coarsely). Dry the chops well with paper towels and rub both sides evenly with the herb mixture.

Heat enough oil/butter in a very large frying pan (I used my large coated fish pan, in case you don’t have a very large frying pan, work with 2 frying pans) over medium heat (the oil should be hot but not smoking). Roast the chops in it for about 3-5 min on one side until nicely browned, then turn to the other side first and roast on the other side for another 2-4 min until the meat is just pink inside (make a small cut close to the bone to test).

If the meat gets too dark, reduce the heat.

Transfer meat to a platter and rest, covered with aluminum foil, for 3-5 min, then bring to the table with the salsa.

Meat flavorful and juicy (don’t worry, chili seasoning will not turn bitter during roasting).

Tip: Instead of clarified butter, you can use butter in most cases.

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