- To make Mango Habanero Chutney, combine oil, red onion and ginger in a saucepan. Sauté for 2 to 3 minutes, add mango, habanero peppers, vinegar, water, honey, lemon juice, cinnamon stick and salt. Stirring occasionally, bring to a boil over high heat.
- Reduce the heat to low, cover and simmer for 1 hour. Add an additional 1 to 2 tablespoons water if chutney starts to stick to bottom of pan. Remove from the heat and discard cinnamon stick. Serve about 1/4 cup with each pork chop. Chutney can be made ahead, refrigerated and reheated prior to service.
- To make the Poblano Pepita Pesto, combine the poblano peppers, spinach, garlic, cilantro, pepitas and cojita cheese in a blender or food processor. Blend until finely chopped. Add lemon juice, water, salt and pepper. Pulse until well mixed.
- With the motor running, add the oil in a slow, steady stream and process until a smooth paste forms. If the pesto is too thick, add additional water a little at a time. Remove from blender to a bowl and refrigerate until ready to use.
- To make Pesto Pork Chops, combine flour, onion powder and paprika in a shallow bowl. Dredge both sides of pork chops in flour, shake off any excess. Add oil to a large nonstick skillet and preheat on medium-high heat. Add the pork chops and cook until well-browned, about 5 minutes. Turn, reduce heat and cover skillet. Cook an additional 5 minutes until pork is 150ºF degrees. Top each chop with 1 tablespoon Poblano Pepita Pesto and continue to cook for 1 to 2 minutes.
- Place potatoes in a large pot, cover with water and add 1 1/2 teaspoons salt. Bring to a boil over medium-high heat and cook until potatoes are fork tender, about 15 minutes. Drain well.
- Heat half & half and butter in a second pan on low heat. (Be careful not to boil over.) Mash potatoes. Add nutmeg, remaining 1 1/2 teaspoons salt, pepper and 1/2 & 1/2 mixture. Mix with a wooden spoon until light and fluffy. Add chives. Serve 1 cup with Pesto Pork Chop.
Poblano Pepita Pesto makes almost 2 cups and is enough for about 30 chops.
Mango Habanero Chutney makes 3-1/4 cups and is enough for 13 servings.