Honduran Pork Chops in Green Mango Sesame Sauce with Golden Sweet Potato and Cabbage Slaw

Name: Honduran Pork Chops in Green Mango Sesame Sauce with Golden Sweet Potato and Cabbage Slaw
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless pork chops; 1.5 cups green mango; 1.5 lb sweet potato; 5 cups green cabbage; 1 cup ripe tomato; 1 cup white onion; 1 cup red bell pepper; 4 cloves garlic; 0.5 cup fresh cilantro; 2 tbsp sesame seeds; 3 tbsp lime juice; 1 tbsp white vinegar; 2 tbsp grated panela; 1 tsp ground annatto; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 3 tbsp vegetable oil; 0.75 cup water; 1.75 tsp salt; 0.5 tsp black pepper

An original recipe inspired by Honduran flavors: seared pork chops finished in a sweet-tangy green mango, tomato, and cilantro sauce, served with roasted sweet potato and a fresh lime cabbage slaw. It combines traditional Honduran ingredients with a rustic yet elegant presentation.

25 minPrep

40 minCook

65 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless pork chops (of grosor medio)
250 g green mango (pelado and diced small)
700 g sweet potato (pelado and diced medium)
300 g green cabbage (finely grated)
200 g ripe tomato (chopped diced small)
150 g white onion (mitad en plumas finas and mitad chopped)
120 g red bell pepper (in strips finas)
12 g garlic (chopped)
20 g fresh cilantro (chopped)
18 g sesame seeds (lightly tostado)
45 ml lime juice (freshly squeezed)
15 ml white vinegar (for the curtido)
24 g grated panela (or sugar morena)
3 g ground annatto (divided)
2 g ground cumin
1 g dried oregano
45 ml vegetable oil (divided)
180 ml water (for the sauce)
10 g salt (or to taste)
3 g black pepper (freshly ground)

Nutrition facts

per serving

510 kcal

Calories

32 g

Protein

35 g

Carbs

26 g

Fat

6 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sesame

Instructions

1
Preheat the oven to 425°F / 220°C. Place the sweet potato on a baking tray and toss it with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/2 teaspoon ground annatto, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes at 425°F / 220°C, turning halfway through, until golden and tender.
2
While the sweet potato roasts, make the slaw: in a bowl combine the green cabbage, half of the white onion sliced thinly, 2 tablespoons lime juice, the white vinegar, 1/4 teaspoon salt, and a pinch of dried oregano. Lightly massage with your hands and let it rest for 15 minutes.
3
Season the pork chops with the remaining salt, ground cumin, the rest of the ground annatto, the remaining black pepper, and part of the minced garlic.
4
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely browned. Transfer them to a plate; they will finish cooking in the sauce.
5
In the same skillet, add the remaining tablespoon of vegetable oil, the chopped onion, red bell pepper, and the rest of the minced garlic. Cook for 3 minutes over medium heat until softened. Add the ripe tomato and cook 4 more minutes, pressing it slightly so it releases its juices.
6
Stir in the green mango, grated panela, water, and the remaining dried oregano. Cook for 6 to 8 minutes over medium heat until the mango softens partially and the mixture becomes a rustic sauce.
7
Return the pork chops and their juices to the skillet. Cook over medium-low heat for 8 to 10 minutes, turning once, until fully cooked and the sauce thickens slightly. If checking doneness, the pork should reach 145°F / 63°C internally and then rest for 3 minutes.
8
Add the toasted sesame seeds and half of the fresh cilantro to the sauce. Stir gently so the mango keeps some texture.
9
Taste and adjust with the remaining tablespoon of lime juice if you want more brightness. Remove the sweet potato from the oven.
10
Serve a portion of roasted sweet potato with a pork chop topped with green mango sauce and a side of cabbage slaw. Finish with the remaining fresh cilantro on top.

Chef tips

Toast the sesame seeds in a dry pan for 1 to 2 minutes to deepen their flavor. If the mango is very tart, add an extra teaspoon of panela. Do not overdress the slaw so it stays fresh and crisp.

Substitutions

You can use pork loin medallions instead of pork chops. Sweet potato can be replaced with boiled then browned cassava. If panela is unavailable, use brown sugar. Cilantro may be replaced with fresh parsley, though the traditional flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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