Mango and Paprika Pork Chops

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
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 378
  • Calories from fat: 41%
  • Protein: 38g
  • Fat: 17g
  • Saturated fat: 4.7g
  • Carbohydrate: 18g
  • Fiber: 2.9g
  • Sodium: 563mg
  • Cholesterol: 116mg

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