Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

The bell pepper sauce would be delicious over grilled vegetables or as a dip for grilled shrimp.

Recipe by Cooking Light March 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Serves 4 (serving size: 1 pork chop, about 1 1/2 tablespoons sauce, and about 2/3 cup potatoes)


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender. Drain. Combine potatoes, milk, 1/2 teaspoon coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt, cinnamon, allspice, and ground red pepper in a medium bowl; mash to desired consistency with a potato masher.

  • Combine remaining 1/4 teaspoon coriander, remaining 1/4 teaspoon cumin, bell peppers, 2 tablespoons oil, almonds, and garlic in the bowl of a mini food processor; process until smooth.

  • Sprinkle pork with remaining 1/4 teaspoon salt, sugar, and black pepper. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Serve pork with mashed potatoes and bell pepper sauce.

Nutrition Facts

467 calories; fat 21g; saturated fat 4.3g; mono fat 12g; poly fat 2.6g; protein 36g; carbohydrates 32g; fiber 5g; cholesterol 101mg; iron 2mg; sodium 443mg; calcium 108mg.