Friday, May 30, 2014

Recipe: Mango and Paprika Pork Chops

This quick and easy meal was perfect on a busy weeknight for us. The hot paprika added just a kick to it, and the sweetness of the mango balanced the heat well.

We adapted the recipe from a recipe found on

Mango and Paprika Pork Chops (serves 2, total time = 30 minutes):

2 boneless pork chops (about 3/4 lbs.)
2 tsp. hot paprika
1 teaspoon black pepper, divided
1 teaspoon kosher salt, divided
2 Tbsp olive oil
1 large mango (about 1 lb.) peeled and cubed
1/2 red onion, cut into thin wedges
1 red bell pepper, sliced
1/2 cup cilantro leaves for garnish

Heat oven to 375 degrees.
Pat pork chops dry, sprinkle both sides with paprika and 1/2 tsp. each salt and pepper.
Heat oil in large ovenproof frying pan over medium-high heat.
Brown pork chops on both sides, about 6 minutes.
Transfer to a plate.
Add mango, onion, bell pepper, and 1/2 tsp. each salt and pepper to pan.
Cook, stirring often, until softened (about 5 minutes).
Set pork chops on top of mango, and bake in oven until meat is no longer pink in center (about 8-10 minutes).

Serve, and garnish with cilantro.
We served this over a bed of spinach, but I also suggest topping your favorite grain of choice (rice, couscous) with it.

Again, it was a quick and easy meal to throw together. You can use sweet paprika if you're not a fan of spicy hot food, and you can adjust the amount used to fit your taste. Enjoy!