Paprika Pork Chops with Warmed Mango Chutney

Pork chops always seem to go so well with a little bit of spice and a little bit of tangy sweetness.  Warm mulled applesauce is always a quick and easy choice, or the apple cabbage slaw is also good.  We’ve also used mango before, in our mango tomato pork skewers.  This time we are going to balance out their sweetness.

Gather Up:

• 3 pork chops, pastured and bone-in (about 1-1/2 lbs)
• 2~3 tbsp paprika
• 1 tsp sea salt
• 1 tsp pepper
• 2 tbsp extra virgin olive oil
• 1 large mango, peeled and cubed into 3/4″ pieces
• 1/2 red onion, sliced into thin wedges
• 1 red bell pepper, sliced into thin wedges
• 1 inch piece ginger, peeled and minced (not grated)
• juice of 1/2 lime
• 1/4 cup cilantro leaves, coarsely chopped

Heat the oven to 375 degrees.  Sprinkle both sides of the pork chops with the paprika, salt, and pepper.  Set aside for a moment.

Cut up the fruit, veggies, and ginger and combine in a bowl.  Pour the lime juice over the top.

In an oven-safe deep-sided sauté pan, heat the olive oil over medium-high heat. Quickly sear the pork chops on both sides, about 3 minutes each side, so that they are brown but not cooked through.  Transfer to a plate, leaving the oil in the pan.

Toss the fruit, veggies, ginger, and lime into the pan.  Sauté until starting to soften a little – about 4 minutes.

Lay the pork chops on top of the mango and veggies in the pan.  Transfer to the oven and bake an additional 10 minutes or until the meat is just cooked through (reads 145 with an instant-read thermometer).

Serve immediately, with the fresh chopped cilantro sprinkled over the pork and the mango chutney.  Don’t forget the salad!