Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Mexican Grilled Chops
Courtesy of Scottsdale Pork
Jalapeño Corn Bread
- 1 cup plain flour
- 1 cup polenta
- ¼ cup brown sugar, tightly packed
- 1 tsp baking powder
- ½ tsp baking soda
- 250ml buttermilk
- 120gm melted butter
- 2 large eggs
- ¼ cup pickled jalapeños, drained and roughly chopped, optional
Pork and Marinade
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- Juice and zest of 1 lime
- 1 tbsp of fresh coriander leaves, chopped
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili pepper flakes, optional
- 2 Scottsdale Loin Chops
Mango Salsa
- 1 mango, peeled and diced
- 1 small red onion, diced
- 1 small clove garlic, crushed
- 100gm canned black beans, rinsed and drained
- 1 small fresh red chili, seeds removed, finely sliced, optional
- ½ tsp ground coriander
- ½ tsp ground cumin
- Juice of 1 lime
- 2 tbsp fresh coriander leaves, chopped
- Salt and pepper to taste
To make the cornbread, preheat oven to 200C. Lightly grease and line a 20-centimetre square or round baking pan. Place the dry ingredients into a large bowl and whisk to combine.
In a separate bowl, add the remaining wet ingredients except for the jalapeños, and whisk to combine. Fold the wet ingredients into the dry until just combined. Gently fold in the jalapeños, if using. Pour the batter into the prepared pan and bake for 20 – 25 minutes or until cooked through. Cover with foil to keep warm until serving.
Create the marinade by placing all ingredients, except the chops, into a small bowl.
Whisk to combine. Place cutlets into a seal lock bag and add the marinade.
Squeeze air out of the bag and seal. Message the bag so that the chops are well coated. Allow to marinade for 30 minutes.
To cook the chops, heat a grill plate on medium heat. Remove chops from the bag and discard any remaining marinade. Grill the chops for 4-5 minutes each side or until internal temperature reaches 63-65C depending on desired doneness. Place foil loosely over chops and allow to rest for 5 minutes.
Meanwhile, make the salsa by placing all of the ingredients into a small bowl and mix to combine well.
To serve, place the salsa on serving plates and top with the pork chops. Add a slice of warm cornbread and serve with extra salsa on the side.
Tip:
Try serving this with a bit of honey butter for the cornbread. Bring butter to room temperature and mix in a bit honey or even a tablespoon of jalapeño brine from the jar. Serve on the side.
