Smoky Pork Chops with Avocado Mango Salsa
Spiced Sweet Potato Rounds- Oeuf
- Moutarde
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Triticale
- Arachides
- Noix
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!
Ingrédients
340 g
Côtelettes de porc, désossées
1 pièce(s)
Avocat
85 g
Mangue, hachée
1 pièce(s)
Lime
7 g
Coriandre
2 pièce(s)
Patate douce
4 cs
Mayonnaise
(Contient : Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
8 g
Assaisonnement mexicain
(Peut contenir : Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Triticale, Arachides, Noix)
1 pièce(s)
Échalote
Non inclus dans la livraison
¼ cc
Poivre*
Ustensiles
Instructions
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 (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.
Pat pork chops dry with paper towels. Sprinkle over half the Mexican Seasoning, 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 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.
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.
