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updated: 10/18/2017 11:44 AM

Elizabeth Schuttler's Chocolate Coconut Pork Chops Topped with Mango Salsa, Coconut-Infused Mashed Potatoes and Creamy Coconut Broccoli Raab with a Savory Chocolate Sauce

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  • Elizabeth Schuttler's Chocolate Coconut Pork Chops Topped with Mango Salsa, Coconut-Infused Mashed Potatoes and Creamy Coconut Broccoli Rabe with a Savory Chocolate Sauce

      Elizabeth Schuttler's Chocolate Coconut Pork Chops Topped with Mango Salsa, Coconut-Infused Mashed Potatoes and Creamy Coconut Broccoli Rabe with a Savory Chocolate Sauce
    Paul Valade | Staff Photographer

  • Elizabeth Schuttler

    Elizabeth Schuttler

 
Editor's note: Recipes appear as submitted and written by contestants.

For the pork chops

4 1-inch thick boneless pork chops

1 cup coconut milk

½ lime juiced and zest

1 garlic clove finely chopped

Salt and pepper

Salt and pepper pork chops. Place pork chops in large plastic bag. Lightly pound pork chops with smooth side of meat tenderizer. Pour coconut milk, lime juice, lime zest and garlic into plastic bag. Let pork chops marinade in the refrigerator for 30 minutes to an hour.

Pork chop grilling sauce

2 ounces Morkes 53 percent cocao dark chocolate

2 tablespoons light brown sugar

1 tablespoon Smoked Ghost Pepper Coconut Infusion Oil

2 tablespoons good olive oil

Salt and pepper to taste

Simmer water in a double boiler or saucepan and a bowl that is placed over the pan on stove. Place chocolate in double boiler until melted. Whisk in brown sugar and Smoked Ghost Pepper Coconut Infusion until incorporated. Slowly whisk in olive oil. Salt and pepper to taste.

Mango Salsa

1 mango diced

1 plum tomato diced

¼ red onion diced

½ cup cilantro leaves finely chopped

½ lime juiced

¼ teaspoon melted Smoked Ghost Pepper Coconut Infusion Oil

Pinch cayenne pepper

1 teaspoon sugar

Combine the mango, tomato, red onion, cilantro, lime juice and Smoked Ghost Pepper Coconut Infusion Oil, cayenne pepper and sugar in bowl.

Broccoli Raab

20 to 25 broccoli raab with leaves stalks trimmed

1/8 teaspoon Smoked Ghost Pepper Coconut Infusion Oil

2 tablespoons butter

1 tablespoon coconut milk

Salt and pepper to taste

Blanch broccoli raab in boiling water for 3 minutes. Remove shaking off excess water. Place in blender along with, 1/8 teaspoon Smoked Ghost Pepper Coconut Infusion Oil, butter and coconut milk. Puree until blended. Salt and pepper to taste.

Coconut Infused Mashed Potatoes

3 pounds golden potatoes

8 tablespoons of butter cut in 8 pieces

½ cup coconut milk

¼ teaspoon Smoked Ghost Pepper Coconut Infusion Oil

Salt and pepper to taste

Wash potatoes and place in a large stock pot filled with water. Do not peel potatoes. Add salt to the water before boiling. Boil potatoes for 25-30 minutes or until soft when poked with fork. Drain potatoes and in small batches pass through potato ricer into a large bowl. Place butter in the bowl. Using a hand mixer mix the butter and potatoes until smooth. Add coconut milk and Smoked Ghost Pepper Coconut Infusion Oil, salt and pepper mixing until incorporated.

Savory Chocolate Sauce

2 ounces Morkes 53 percent cocao dark chocolate

2 tablespoons coconut milk

¼ cup low sodium chicken broth

1/8 teaspoon cinnamon

1 garlic clove smashed

4-5 cilantro springs

2 whole cloves garlic

2 tablespoons finally ground almonds

¼ teaspoon Smoked Ghost Pepper Coconut Infusion Oil

Salt and pepper to taste

Simmer water in a double boiler or saucepan and a bowl that is placed over the pan on stove. Place chocolate in double boiler until melted. Whisk in coconut milk, chicken broth, cinnamon, garlic, cilantro, cloves, almonds and Smoked Ghost Pepper Coconut Infusion Oil. Continue to whisk for 2-3 minutes or until sauce thickens. Salt and pepper to taste. Strain sauce in bowl.

To cook pork chops

Drain the pork chops and pat dry removing any pieces of the garlic. Let sit at room temperature for 30 minutes covered.

Preheat grill to medium high and create a cool zone. For charcoal move all coals to one side for gas do not light one side. Brush pork chops with grilling sauce. Place pork chops on the preheated side of grill. Grill each side for 3-4 minutes or until lightly browned. Transfer chops to cool zone, cover and grill for 10-12 minutes or until chops register 145 degrees. Transfer to a plate cover tent with foil and let rest for 10 minutes.

To serve place mash potatoes in the center of plate and top with pork chop and salsa. Spoon broccoli raab puree above the pork chop and potatoes. Drizzle chocolate sauce below the pork chop. Dust with ground chocolate bits and sea salt. Enjoy!

Serves 4

Elizabeth Schuttler

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