Preparation time: 10 minutes
Cooking time: 15 minutes
2 pork shoulder chops
4 tbsp olive oil
4 tbsp chili balsamic cream Kalamata Papadimitriou
For the avocado spread:
3 ripe avocados
1 mango cut in cubes
2 finely chopped spring onions
3 tsp Thyme-Honey Mustard Kalamata Papadimitriou
The juice from 1 lemon
Freshly ground pepper
On a cutting board, place the pork shoulder chops and season them with salt and freshly ground pepper.
Put a non-stick frying pan over high heat and add the olive oil.
Sear the shoulder chops thoroughly from both sides until well browned, remove them from the pan and place them in a shallow baking tray, lined with grease proof paper.
Baste the pork chops with the chili balsamic cream and bake in a preheated oven at 220oC for 15 minutes.
While the pork chops are in the oven, peel the avocados, remove their stones, place them in a bowl and add the Thyme-honey Mustard and the lemon juice.
Mash the avocados with a fork, stir thoroughly, add the mango, spring onions, salt and pepper and mix well.
Serve the pork chops on large individual dinner plates with 2-3 spoonfuls of the avocado spread.