ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mango and Paprika Pork Chops

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 30 mins
Yield Serves 4
The hot paprika adds a little kick to this dish, but feel free to substitute sweet paprika for a milder version.


  • 4 boneless pork chops (about 1 1/2 lbs.)
  • 2 to 3 tsp. hot Hungarian paprika
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons olive oil
  • 1 large mango (about 1 lb.), peeled and cubed
  • 1/2 red onion, cut into thin wedges
  • 1 green bell pepper, sliced
  • Couscous
  • 1/4 cup cilantro leaves

Nutrition Information

  • calories 378
  • caloriesfromfat 41 %
  • protein 38 g
  • fat 17 g
  • satfat 4.7 g
  • carbohydrate 18 g
  • fiber 2.9 g
  • sodium 563 mg
  • cholesterol 116 mg

How to Make It

  1. Heat oven to 375°. Pat pork chops dry and sprinkle both sides with paprika and 1/2 tsp. each salt and pepper.

  2. Heat oil in a large ovenproof frying pan over medium-high heat. Brown pork chops on both sides, about 6 minutes. Transfer to a plate.

  3. Add mango, onion, bell pepper, and remaining 1/2 tsp. each salt and pepper to pan. Cook, stirring often, until softened, about 5 minutes.

  4. Set pork chops on top of mango and bake until meat is no longer pink in center, 8 to 10 minutes. Serve pork and mango over cooked couscous and sprinkle with cilantro.

  5. Note: Nutritional analysis is per serving.