Chef Ray Wyatt on Twin Cities Live: Habanero Glazed Pork

Chef Ray Wyatt makes a fantastic Fall dish on Twin Cities Live, slowly taking a little summer (mangos) and gently eases into fall color and flavor. This dish has a little kick from Habanero and Chipotle just to warm you from the inside as the days get colder!

Habanero Glazed Pork
Habenero and Mango Glazed Pork with Roasted Pumpkins
(Makes 4-6 Entrée Size Portions)


4-6 Pork Boneless Pork Chops, 8 Ounces Each
1 Small Pumpkin about 2-3 Lbs
1 Batch of Habanero and Mango Glaze (recipe follows)
About ½ Cup light Olive Oil
Chipotle Power to taste
Salt and Pepper


Preheat the oven to 375 degrees.
Cut the pumpkin in half and remove all of the seeds.
Cut the pumpkin in to 12 equal wedges and remove the skin.
Place in to a plastic freezer bag with ½ of the oil, a good sprinkling of salt and pepper and your desired amount of chipotle powder (¾ Tablespoon is plenty of heat).

Heat a large frying pan until it is very hot, add the pumpkin and brown well, transfer the pumpkin to a roasting pan and roast until slightly soft but still a little firm in the middle.

Remove from the oven and cover with foil to keep warm.

Heat a grill or grill pan until very hot. Brush the chops with a little oil and season with salt and pepper. Put the chops on and reduce the heat to a medium/high.  Grill until 2/3rds of the way cooked and then spoon over some of the glaze.  Once completely cooked, drizzle with a little more of the glaze and serve with the pumpkin. For color serve with grilled zucchini or steamed broccoli.

NOTE: To prepare the meat in the oven, brown well on a hot pan, coat well with the glaze and cook at 400 degrees until medium/pink or about 140 Degrees in the middle.

Habanero and Mango Glaze

This glaze is very versatile; it can be used as a grilling glaze, salad dressing, marinade or dipping sauce. The flavors are sweet, tangy with a beautiful hint of the warming spice from Habanero.  Chef Ray Wyatt uses Haute Habanero paste and can be found at The Golden Fig in Saint Paul or at


1x 6.5 Ounce Haute Habanero paste
½ Cup Champagne or White Wine Vinegar
½ Cup Brown Sugar
1 ½ Level Tablespoons Wholegrain Mustard
2/3 rds Cup Mango Puree or fresh, very ripe Mango
1 Small Clove of Fresh Garlic
1 Small Shallot
½ cup Light Olive Oil
Salt and Pepper to Taste


Place the vinegar and brown sugar into a small saucepan and bring to a boil over a high heat. Continue to boil until it reaches a syrupy consistency (about 4-6 minutes).  Meanwhile place all of the other ingredients except the oil, salt and pepper into a blender.   Add the hot syrup and blend on high speed until smooth.  Slowly add the oil while the machine is running.  Season with salt and pepper.

This will keep in your refrigerator for up to one month.

To use as a glaze, brush onto your product 2/3rds of the way in to the final cooking time. (Grilled meat and fish, Roast pork or chicken work great.)

Marinade meats for 1-6 hours.

Great for drizzling over Asian style coleslaw or salads, for dipping products such as Jicama, carrots, grilled chicken, pea pods, zucchini, etc.

NOTE: If you cannot get the Haute paste, make the glaze without and then add chopped Habaneros a tablespoon at a time until desired heat is reached!!

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