Saucy mango pork chops with red-leaf salad
By ChatelaineThis article has not been rated yet.
TOTAL TIME
25 min
Serves
4
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
FILED UNDER: florida_chatelaine gluten free stovetop
