Servings: 2
Ingredients:
- 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
Instructions:
- Wash and dry the fresh produce.
- 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.
- 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.
- Preheat a skillet over medium-high heat.
- 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.
- Once the skillet is hot, add coconut oil and swirl to coat the bottom.
- 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.
- 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).
- Once the pork chops have been transferred, add more 1 tsp coconut oil to the skillet.
- 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.
- Add the mango to the skillet; stir to combine and continue cooking for an additional 1 to 2 minutes. Remove from the heat.
- 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
Aceva