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.
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.
