My mum and I had an amazing mac and cheese with jerk chicken in Montreal at Marche des Eclusiers years ago that we still talk about to this day… So this recipe is kinda a spin-off of that fantastic, super healthy, light lunch. Not! But it was so fucking good.
There is definitely a little bit of everything going on in this one! There are so many different flavors and textures happening; it’s kinda fun. I am always looking for new ways to cook pork because we get so many great chops in our Butcher Box orders, and I thought a schnitzel would be fun to try. I have made this recipe tons of times now, and everyone always loves it. Or they are completely placating my ego! You can decide for yourself.
I would start with the Mango salsa first so you can put it in the frig while making everything else. Cut the jalapenos for the mac and cheese simultaneously and set aside.
Mango Salsa Supplies:
- 1 Mango (diced)
- Red Onion (1/8th of so finely chopped)
- Jalapeno (1/2 without seeded finely chopped)
- Lime Juice (1/2 lime)
- Cilantro (1/4 – 1/2 Bushel)
- EVOO (couple splashes)
- Salt (to taste)
- Cayenne (a little to taste)
Mix the mango, red onion, jalapeno, cilantro, lime juice, and a splash of EVOO. Taste and see how much seasoning it needs. It will not be much, but mangos and jalapenos vary in sweetness and spice. Sometimes, the tiniest bit of salt and cayenne bring out a little more flavor.
Set aside and put in the frig.
Jalapeno Mac and Cheese Supplies:
- Small box of Organic macaroni
- Evaporated Milk (not condensed!!! I once made this mistake when my grocery delivery was incorrect and I just assumed it was evaporated milk)
- Egg
- Kerrygold butter
- Sharp Cheddar
- Jalapeno (1 1/2 diced no seeds)
- Salt and Pepper
- Cayenne
Boil the water (add some salt to the water for the noodles).
Whisk the egg and evaporated milk in a small bowl. Add some salt, pepper, and cayenne as well.
Once the water is boiling, cook the noodles till al dente.
I would pound out the pork at this point… while the noodles are cooking (see below).
Once cooked to al dente, drain the pasta and return to the pan. Return to the stove on low heat and mix in butter until melted and noodles are coated. Then, add all the liquid mixer and slowly mix in the jalapenos and cheese. Once everything has melted, taste and season accordingly with salt and pepper. Keep on a very low heat and stir occasionally while cooking the pork. Ideally, you want to finish the mac at the same time as the pork… otherwise, the cheese sauce thickens up pretty quickly.
Pork Schnitzel Supplies:
- 2 Pork Chops
- Panko
- Basic Jerk seasoning (I like this one as a base. Helen’s Tropical-Exotics Jamaican Jerk Seasoning)
- Thyme
- Cayenne
- Salt and Pepper
Make sure that the pork is close to room temp… or slightly chilled.
Once the pork is at the right temp, pound it out into thin pieces. About 1/2 to 1/4 inch. You want them evenly pounded out so that they will cook at the same rate. Lightly pat dry.
You can dip the pork in a whipped egg for the seasoning, but I have done this with and without, and honestly, I don’t find it necessary. Plus, it is fewer dishes and ingredients to deal with. Totally up to you.
Generously season the pork chops with S&P, jerk seasoning, thyme, and cayenne on both sides. Then pour panko on each side. You will have to press the panko into the pork to get it to stick.
Get a cast iron pan hot with EVOO and butter. Not too hot to burn the panko (it will be a few minutes a side). Going for a nice golden brown. Make sure to spoon butter and EVOO on the pork from the pan while cooking.
Remove pork when done.
Plating Everything:
Lay a thick bed of mac and cheese first. Then place a piece of pork on top (Usually, you can cut the chop in half as it is pretty large now). Squeeze lemon on top of the pork, and then add mango salsa and cilantro.
Done!
