Saucy mango pork chops with red-leaf salad

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TOTAL TIME

25 min

Serves

4

Saucy mango pork chops with red-leaf salad

Photo, Sian Richards.

Ingredients

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

Salad

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

Instructions

  • 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.

How to core a head of iceberg lettuce

Nutrition (per serving)

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