Sunday, May 3, 2015

Carribean Pork Chops
Prep time:  10 mins Cook time:  15 mins Total time:  30 mins
Serves: 4 servings

4 pork chops, fat trimmed (1" thick chops, if thicker adjust cook time )
1 tbsp EVOO

Rub: 1/2 C. Dark Brown Sugar, 1 T kosher Salt, 1/2 t. red pepper flakes (less if you don't like spicy) 1/4 t. garlic powder, 1/4 t. paprika, 1/8 t. allspice, 1/4 t. cumin
(NOTE: for more flavor add more of each spice or of the ones you prefer, I kept it very mild because I was experimenting and hubby bought expensive chops!!)

1½ cups fresh tomatoes, diced (include liquid if cutting tomatoes produces a lot of liquid)
1 fresh mango peeled and diced medium
1 Med red onion, sliced


Coat each chop with rub on each side and set aside
Heat a large, heavy pan on high until warm.
Add oil and heat until shimmery (but NOT burning/smoking) about 20 seconds.
Brown pork chops on each side, about 1 minute each.
Reduce heat to medium, add onions.
Stir onions and flip pork chops after 2 minutes on each side.
Add tomatoes and mangoes.
Simmer until tomatoes are soft and sauce has set up- about 5-8 minutes.
Serve on a bed of rice or rice pilaf or brown rice or pasta.

Serving size: 1 pork chop + sauce

Adapted from another Favorite: Tuscan One pan Pork Chops!!