Great everyday meal!! Nice color. Very tasty. Minor adjustments after cooking this: Add mango after sauteing onions and pepper. Mango will cook too long otherwise. I also added red bell pepper. I served with brown rice rather than couscous.
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
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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
- 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
- 1/4 cup cilantro leaves
- 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.
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