Smoky Pork Chops with Avocado Mango Salsa

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.