Mango and Paprika Pork Chops

Mango and Paprika Pork Chops Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
The hot paprika adds a little kick to this dish, but feel free to substitute sweet paprika for a milder version.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Mindy and Adam Krakow, Oakland,

August 2010
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