I actually bought these plates for my kids. I went into the Salvation Army store last week looking for cookbooks and they were looking at me. There were 2 of them so I though that was just perfect and brought them home. I also brought home a few old cookbooks that I haven't had time to go through yet.
So fresh and delicious.
Makes 4 servings
2 ripe mangos, diced
1/2 sweet bell pepper (any colour), diced
1/4 cup minced sweet onion
1/3 cup chopped parsley (or cilantro if you like it)
1 plum tomato, diced
juice of 2 limes
4 pork loin chops (about 1/2" thick)
1 large egg, beaten
3/4 cup crushed butter crackers (use your hands to do the job)
olive oil for frying
For the salsa. Mix all ingredients together and season with salt and pepper. Refrigerate until ready to use.
For the pork chops. Season both sides with salt and pepper. Dip the chops in the egg and then coat with cracker crumbs. Heat a few tablespoons of oil in a nonstick pan on medium heat. Fry the pork chops for about 7 minutes on one side or until golden, then flip and cook on the other side until cooked through, about another 7 minutes depending on how thick your chops are.
Tip: I served mine with steamed vegetables. You can use any type of cracker you like for this. I don't have any crackers of my own at the moment so I stole some from my kid's stash. Mini butter crackers. I will try it with crushed cheddar Goldfish next time. Also, you could add some minced jalapeno, I didn't think my little ones would appreciate the heat so I left it out.
Linking to Carole's Chatter - Food on Friday: Pork