topBanner
Smoky Pork Chops with Avocado Mango Salsa

Smoky Pork Chops with Avocado Mango Salsa

Spiced Sweet Potato Rounds

Read more

Mexican spiced pork chops are topped with a refreshing avocado and mango salsa for the perfect balance of sweet and savoury. Don't forget to dip the sweet potato rounds in the spiced mayo!

Allergens:Egg/OeufSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

1 unit

Avocado

85 g

Mango, chopped

1 unit

Lime

7 g

Cilantro

340 g

Sweet Potato

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1 tbsp

Mexican Seasoning

50 g

Shallot

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3975 kJ
Calories950 kcal
Fat62 g
Saturated Fat10 g
Carbohydrate60 g
Sugar16 g
Dietary Fiber14 g
Protein46 g
Cholesterol130 mg
Sodium1550 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Paper Towel
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch thick rounds. Toss sweet potatoes and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Bake in the middle of the oven, flipping halfway through cooking, until golden-brown, 22-24 min.

2

While sweet potatoes bake, cut mango into 1/4-inch pieces. Zest, then juice half the lime (NOTE: whole lime for 4). Cut remaining lime into wedges. Roughly chop the cilantro. Peel, pit then cut avocados into 1/4-inch pieces. Peel, then mince the shallot.

3

Pat pork chops dry with paper towels. Sprinkle over half the Mexican spice blend, then season with salt and pepper. Set aside.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to another baking sheet. Roast, in the top of the oven, until cooked through, 10-12 min.**

5

While the pork chops bake, stir together mayo, lime zest, remaining Mexican spice blend and 1 tsp lime juice (dbl for 4 ppl) in a small bowl . Season with salt and pepper. Combine the avocado, shallot, mango, cilantro, 1 tbsp oil, 1/4 tsp sugar (dbl both for 4ppl) and remaining lime juice in a medium bowl.

6

Divide the pork and sweet potatoes between plates. Spoon the salsa over the pork. Serve with the spiced mayo for dipping. Squeeze over a lime wedge if desired.