Saucy mango pork chops with red-leaf salad

Total 25 min
Serves 4

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bone-in pork chops, about 800 g
1/2 tsp
fresh pepper, to season
1 tbsp
olive oil, divided
1 tbsp
minced ginger
3/4 cup
1/4 cup


1/4 cup
olive oil
2 tbsp
apple cider vinegar
1 tbsp
minced garlic clove
1/2 tsp
Dijon mustard
6 cups
torn red-leaf lettuce


  • SPRINKLE both sides of pork chops with salt. Season with fresh pepper.
  • HEAT a large non-stick frying pan over medium-high. Add 1 tbsp olive oil, then half of chops. Cook 3 to 4 min per side. Transfer chops to a plate and let stand, covered. Repeat with remaining chops.
  • DRAIN all but 1 tbsp fat from pan. Add ginger, then orange juice and mango chutney. Cook until sauce is slightly thickened, 2 to 3 min. Spoon sauce over warm pork.
  • WHISK 1/4 cup olive oil with apple cider vinegar, honey, garlic and Dijon in a large bowl. Add torn red-leaf lettuce. Toss to coat. Serve with pork.


Calories 487, Protein 32 g, Carbohydrates 21 g, Fat 31 g, Fibre 1 g, Sodium 596 mg. Excellent source of Vitamin B12

How to core a head of iceberg lettuce

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