Pork Chops with Mango Salad

Servings: 2


  • 2 pork chops, bone-in
  • 1 green bell pepper
  • 1 mango
  • ½ medium red onion
  • Black Pepper
  • Paprika
  • Himalayan sea salt
  • 1.5 Tbsp virgin coconut oil


  1. Wash and dry the fresh produce.
  2. Quarter the bell pepper lengthwise; remove and discard the stem, seeds, and membranes. Slice the quarters crosswise into small strips and transfer to a medium bowl.
  3. Trim off and discard the ends of the onion and remove the outer layer; cut lengthwise into thin wedges. Add to the bowl with the bell pepper.
  4. Preheat a skillet over medium-high heat.
  5. While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with 1tsp paprika, 1/2 tsp salt, and 1/4 pepper on both sides.
  6. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
  7. Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the pork to a plate.
  8. While the pork chops cook, peel the mango, then slice off the flesh from the pit, starting with the flatter sides; discard the pit and large dice the flesh (cut into ¾-inch cubes).
  9. Once the pork chops have been transferred, add more 1 tsp coconut oil to the skillet.
  10. Add the bell pepper and onion to the skillet; season with 1/4 salt and 1/8 pepper. Cook, stirring frequently, until the vegetables are just tender, 2 to 3 minutes.
  11. Add the mango to the skillet; stir to combine and continue cooking for an additional 1 to 2 minutes. Remove from the heat.
  12. To serve, divide the pork chops and sauté between plates.

How to make vegan sour cream (mix silken tofu until smooth. add ACV, a little lemon juice and sea salt) to desired consistency and taste

MetaLife Units:

2 Protein Units
1 Fat Unit
1 Carbohydrate Unit

Recipe by:

Dr. Shonna Babrow-Goodrich