Saucy mango pork chops with red-leaf salad
0
- Total Time25 min
- Makes4 servings
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.
Nutrition (per serving)
Calories 487, Protein 32g, Carbohydrates 21g, Fat 31g, Fibre 1g, Sodium 596mg.
Excellent source of Vitamin B12.
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