Pork chops always seem to go so well with a little bit of spice and a little bit of tangy sweetness. Warm mulled applesauce is always a quick and easy choice, or the apple cabbage slaw we recently had posted is also good. We’ve also used mango before, in our mango tomato pork skewers. This time, however, we’re going to keep things in the kitchen for the whole meal (nice when it’s a blustery January evening in the PNW), and add a few other goodies in with the mango to balance out their sweetness. So let’s get started…
- 3 pork chops, pastured and bone-in (about 1-1/2 lbs)
- 2~3 tbsp paprika
- 1 tsp sea salt
- 1 tsp pepper
- 2 tbsp extra virgin olive oil
- 1 large mango, peeled and cubed into 3/4″ pieces
- 1/2 red onion, sliced into thin wedges
- 1 red bell pepper, sliced into thin wedges
- 1 inch piece ginger, peeled and minced (not grated)
- juice of 1/2 lime
- 1/4 cup cilantro leaves, coarsely chopped
In an oven-safe deep-sided sauté pan, heat the olive oil over medium-high heat. Quickly sear the pork chops on both sides, about 3 minutes each side, so that they are brown but not cooked through. Transfer to a plate, leaving the oil in the pan.
Lay the pork chops on top of the mango and veggies in the pan. Transfer to the oven and bake an additional 10 minutes or until the meat is just cooked through (reads 145 with an instant-read thermometer).