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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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
Pas inclus dans votre 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.
