HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmoky Pork Chops With Avocado Mango Salsa
Smoky Pork Chops with Avocado Mango Salsa

Smoky Pork Chops with Avocado Mango Salsa

Spiced Sweet Potato Rounds

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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

1 unit


85 g

Mango, chopped

1 unit


7 g


340 g

Sweet Potato

4 tbsp


(ContainsEgg, Sulphites, Mustard)

1 tbsp

Mexican Seasoning

50 g


Not included in your delivery

3 tbsp


¼ tsp


¼ tsp


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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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


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.**


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.


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.