Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Lunch, Main
Favourite flavours: Pork

INGREDIENTS

4 pork chops/cutlets
olive oil
cracked black pepper
1 large mango or two medium size mangoes
½ cup olive oil
1 small green chilli, seeds removed and roughly chopped
½ teaspoon cumin powder
6 sprigs of mint, leaves only
salt and cayenne pepper

METHOD

Put the chops in a glass bowl and drizzle over some olive oil and sprinkle on pepper to taste — leave to sit for 30 minutes.

Remove the flesh from the mango carefully by cutting the cheeks from each side of the mango/mangoes. Score the flesh in the skins being careful not to cut through the skin. Scoop out the flesh using a dessert spoon and put into a food processor or blender.

Add the oil, chilli, cumin and mint leaves which you break up as you put into the bowl. Process or blend to a smooth consistency and add salt and cayenne pepper to taste.

Check for seasoning and tip out into a glass storage container.

Barbecue the drained chops until done and serve with the mango sauce and salad of your choice.