Mango and Paprika Pork Chops
Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time 30 mins
AuthorMindy and Adam Krakow, Oakland

The hot paprika adds a little kick to this dish, but feel free to substitute sweet paprika for a milder version.

How to Make It

Step 1
1

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

Step 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.

Step 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.

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

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

Directions

Step 1
1

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

Step 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.

Step 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.

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

Mango and Paprika Pork Chops

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