Paprika Pork Chops with Sautéed Peppers, Mango & Onion
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 22 min
- Cost
- $19.50
- Nutrition
- 400 cal · 38g protein
- kid-favorite
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Paprika Pork Chops with Sautéed Peppers, Mango & Onion is a Latin weeknight dinner that serves 4 and is on the table in about 34 minutes, for around $20 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Mashed potatoes (20 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count boneless pork chops (6 oz each)
- 2 count medium red bell peppers
- 1 count red onion
- 1 count fresh mango
- 2 tsp smoked paprika
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Mix paprika with salt and pepper; coat pork chops on both sides, then sear in 1 tablespoon oil over medium-high heat 5 minutes per side until golden and internal temperature reaches 145°F. Transfer to a plate and rest 3 minutes.
- Add remaining oil to the skillet, then sauté sliced bell peppers and red onion for 4 minutes until just tender.
- Stir in diced mango and cook 2 minutes more until warmed through, then nestle pork chops back in for 1 minute to warm.
- Divide pork chops and pepper-mango mixture among four plates and serve hot.
- Picky eater tip: serve a plain pork chop with the mango and peppers on the side.
- Make ahead: slice the peppers and onion up to 2 days ahead and keep covered in the fridge.
On the side: Mashed potatoes (20 min)
2 lb yukon gold potatoes
- Peel and cut the potatoes into 2-inch chunks. Cover with cold salted water, bring to a boil and cook 15 minutes, until a fork slides in easily.
- Drain, then mash with a pat of butter and a splash of milk. Season with salt and pepper.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 28 g
- Fiber
- 3 g
- Sugar
- 14 g
- Fat
- 15 g
- Saturated fat
- 5 g
- Sodium
- 510 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Louis Hansel / Unsplash