Horton Bone In Pork Chop on Roasted Cauliflower Steak with Harrisa Mango Sauce and Mango Salsa
Ingredients - Mango Salsa
1/2 red onion fire roasted, chopped
2 jalapeños fire roasted, deseeded, chopped
1 seedless cucumber chopped
6 mangos peeled, chopped
1 bunch of cilantro, chopped
1 small jicama, chopped
1/4 cup of Mango Nectar
1 tsp honey
2 limes juice & Zest from 1 lime
1 tbsp. olive oil
1/4 tsp Peg Salt
1/8 tsp white pepper
Ingredients - Harissa Sauce
1/2 cup mango puree – made by blending mangos (I use thawed mangos)
1/2 cup Horton Mango wine
1/4 cup of Harissa
1/4 tsp Peg Salt
Combine all the ingredients into a small sauce pan over a medium heat once it begins to bubbles take off stove and set aside.
Ingredients - Cauliflower Steak
1 head of cauliflower - sliced into 1" steaks
Grill jalapeños and 1/2 onion whole, broil if no grill or use a vegetable grill pan over a gas burner until charred then chop. Mix all the liquid ingredients together in a small bowl. Combine remaining ingredients for salsa and pour sauce over and mix. Place in refrigerator while you prepare the other elements.
Lay steaks on a baking sheet that is covered with parchment paper, drizzle with olive oil and sprinkle with Peg’s Salt. Place in an oven preheated to 375 for approximately 20 minutes until the cauliflower is tender but not soft.
Pork Chop Bone in: Season pork chop with Peg's Salt and pepper on both sides. Drizzle olive oil in a cast iron pan and place over high heat. Once pan is hot place pork chops in pan sear both sides and then place in oven preheated to 325 degrees. Cook to desired temperature using a meat thermometer.
Consuming undercooked food could cause illness.
Assembly: Place the cauliflower steak on plate. Place pork chop on the cauliflower steak. Pour the Horton Mango Harissa sauce over the pork chop. Place some mango salsa on the side.