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Mango and Paprika Pork Chops

Total Time
30 mins

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

Mango and Paprika Pork Chops

Photo: Annabelle Breakey; Styling: Robyn Valarik
 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
Step 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

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

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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 378Calories from Fat 41
% Daily Value *
Total Fat 17g27%

Saturated Fat 4.7g24%
Cholesterol 116mg39%
Sodium 563mg24%
Total Carbohydrate 18g6%

Dietary Fiber 2.9g12%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.