Updated Jan 23, 2020Chatelaine
boneless pork chops, about 1/2-in. thick
mango chutney, divided
1 340-g package
mixed broccoli and cauliflower florets, (about 4 cups)
bell peppers, of different colours, quartered
finely chopped cilantro
- COMBINE paprika with salt and garam masala in a small bowl. Coat pork chops with spice mixture.
- HEAT oil in a large non-stick frying pan over medium. Add chops and cook until golden brown, about 2 min. Flip chops and spread 2 tsp chutney over each. Arrange vegetables around pork. Add water, then cover and cook until vegetables are tender-crisp and pork is cooked through, about 3 more min.
- TRANSFER pork and vegetables to plates. Sprinkle with cilantro and serve with remaining chutney.
Shopping Tip: Buying pre-chopped cauliflower and broccoli mix cuts down on prep time. If you can’t find it, use 2 cups each broccoli and cauliflower florets.
NutritionCalories 291, Protein 27 g, Carbohydrates 21 g, Fat 11 g, Fibre 3 g, Sodium 908 mg.
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