Honduran Pork Chops in Green Mango Sesame Sauce with Black Bean Cakes

Name: Honduran Pork Chops in Green Mango Sesame Sauce with Black Bean Cakes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Hondureña
Ingredients: 24 oz boneless pork chops; 9 oz green mango; 2 cups / 12 oz cooked black beans; 1 cup / 4.2 oz pre-cooked cornmeal; 8.5 oz ripe tomatoes; 4.2 oz white onion; 0.4 oz garlic; 1/2 cup / 0.7 oz fresh cilantro; 3 tbsp / 1 oz sesame seeds; 1/2 cup / 4 fl oz sour orange juice or orange-lime mix; 3/4 cup / 6 fl oz chicken broth; 4 tbsp / 2 fl oz vegetable oil; 1 tbsp / 0.4 oz grated panela; 1 tsp ground cumin; 1 tsp annatto powder; 2 tsp salt; 1 tsp black pepper; 1 large egg; 1/2 cup / 2.1 oz shredded fresh quesillo cheese; 1/4 cup / 2 fl oz water

An original recipe inspired by Honduran flavors: seared pork chops finished in a sweet-tart green mango, tomato, cilantro, and toasted sesame sauce, served with crispy black bean and corn cakes. It brings together fresh acidity, roasted notes, and a comforting homemade texture.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas / 680 g 680 g boneless pork chops (of grosor medio)
1 unidad / 250 g 250 g green mango (pelado and diced small)
2 tazas / 340 g 340 g cooked black beans (escurridos)
1 taza / 120 g 120 g pre-cooked cornmeal (for the tortitas)
2 unidades / 240 g 240 g ripe tomatoes (chopped)
1 unidad pequeña / 120 g 120 g white onion (mitad chopped, mitad for the sauce)
3 dientes / 12 g 12 g garlic (chopped fino)
1/2 taza / 20 g 20 g fresh cilantro (chopped)
3 cucharadas / 27 g 27 g sesame seeds (tostado, divided)
1/2 taza / 120 ml 120 ml sour orange juice or orange-lime mix (divided)
3/4 taza / 180 ml 180 ml chicken broth (for the sauce)
4 cucharadas / 60 ml 60 ml vegetable oil (divided)
1 cucharada / 12 g 12 g grated panela (or sugar morena)
1 cucharadita / 2 g 2 g ground cumin (divided)
1 cucharadita / 2 g 2 g annatto powder (divided)
2 cucharaditas / 12 g 12 g salt (or to taste, divided)
1 cucharadita / 2 g 2 g black pepper (divided)
1 unidad / 50 g 50 g egg (for ligar the tortitas)
1/2 taza / 60 g 60 g shredded fresh quesillo cheese (for the tortitas)
1/4 taza / 60 ml 60 ml water (si hace falta for ajustar the dough)

Nutrition facts

per serving

620 kcal

Calories

38 g

Protein

34 g

Carbs

36 g

Fat

7 g

Fiber

27 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

DairyEggsSesame

Instructions

1
1. Season the pork chops with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon annatto, and 1/4 cup (60 ml) sour orange juice. Let them rest in the refrigerator for 15 minutes.
2
2. Meanwhile, make the bean cake mixture: mash the black beans in a bowl into a rustic paste. Add the pre-cooked cornmeal, egg, shredded quesillo, half of the chopped onion, 1 minced garlic clove, 2 tablespoons cilantro, 1 tablespoon toasted sesame seeds, 1/2 teaspoon cumin, 1/2 teaspoon annatto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If the mixture feels too dry, add the water little by little until it can be shaped into firm cakes.
3
3. Shape the bean mixture into 8 small cakes. Heat 2 tablespoons (30 ml) vegetable oil in a large skillet over medium heat and brown them for 3 to 4 minutes per side until crisp. Set aside on a plate.
4
4. In the same skillet, toast 2 tablespoons sesame seeds for 30 to 45 seconds if they are not already well toasted. Remove and set aside for the sauce.
5
5. Blend the green mango with the tomatoes, the remaining half onion, 2 garlic cloves, the rest of the sour orange juice, chicken broth, panela, and half of the toasted sesame seeds until you have a slightly thick sauce.
6
6. Preheat the oven to 375 °F / 190 °C. Wipe the skillet if needed and add 1 tablespoon (15 ml) vegetable oil. Sear the pork chops over medium-high heat for 2 minutes per side until nicely browned.
7
7. Reduce to medium heat, pour the blended sauce over the chops, and cook for 3 minutes, gently moving the pan to combine the juices. Add the remaining salt and pepper to taste.
8
8. Transfer the chops with the sauce to a baking dish, or keep them in the skillet if it is oven-safe. Bake for 12 to 15 minutes at 375 °F / 190 °C, until the pork is fully cooked and the sauce looks glossy and slightly reduced.
9
9. Remove from the oven and add the remaining cilantro and the rest of the toasted sesame seeds over the sauce. Let rest for 3 minutes.
10
10. Serve each chop covered with green mango sauce and pair with 2 black bean cakes per serving.

Chef tips

For a smoother sauce, peel the tomatoes after blanching them. If the mango is very tart, add 1 extra teaspoon of panela. Do not overcook the pork chops so they stay juicy.

Substitutions

You can use cooked red beans instead of black beans. Quesillo can be replaced with low-salt fresh mozzarella. If you cannot find sour orange, mix equal parts orange juice and lime juice.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
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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