Put dinner on the table in no-time when you cook these Mango Pork Chop as an entrée! Topping these pork chops with mango relish is just the right idea.
What You Need
Original recipe yields 4 servings
1 mango, chopped
1/4 cup frozen raspberries, thawed
1/4 tsp. TACO BELL® Hot Sauce
6 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing, divided
4 boneless pork loin chops (1 lb.), 1/2 inch thick
2 cups hot cooked instant brown rice
1/4 cup chopped fresh cilantro
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Let's Make It
Combine mangos, raspberries, hot sauce and 2 Tbsp. dressing.
Heat remaining dressing in large skillet on medium heat. Add chops; cook 5 to 7 min. on each side or until done (145ºF). Remove from heat. Let stand 3 min.
Spoon rice onto serving plates; top with chops, mango mixture and cilantro.
Substitute 1 chopped seeded jalapeño pepper for the hot sauce.
How to Cut Mangos
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.