Smoky Pork Chops with Avocado Mango Salsa
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Smoky Pork Chops with Avocado Mango Salsa

Smoky Pork Chops with Avocado Mango Salsa

Spiced Sweet Potato Rounds

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
Mustard

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Pork Chops, boneless

1 unit(s)

Avocado

85 g

Mango, chopped

1 unit(s)

Lime

7 g

Cilantro

2 unit(s)

Sweet Potato

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 unit(s)

Shallot

Not included in your delivery

¼ tsp

Pepper*

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Nutrition Values

Calories440 kcal
Fat27 g
Saturated Fat4.5 g
Carbohydrate7 g
Sugar1 g
Dietary Fiber2 g
Protein40 g
Cholesterol130 mg
Sodium530 mg
Trans Fat0.1 g
Potassium650 mg
Calcium30 mg
Iron1.5 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl

Instructions

BAKE SWEET POTATOES
1

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.

PREP
2

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

PREP PORK
3

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

COOK PORK
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.**

MAKE SALSA & SPICED MAYO
5

While the pork chops bake, stir together mayo, lime zest, remaining Mexican Seasoning 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.

FINISH AND SERVE
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.