Mango Cilantro Pork

Tex-Mex Pork With Mango Salsa With Zesty Lime Rice, And Smoky Red Pepper Crema

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PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 680/ Protein 33g

DIFFICULTY LEVEL: Medium 

INGREDIENTS: 1 TBSP Southwest Spice Blend, 2 TBSP Smoky Red Pepper Crema, Mango, ¾ Cup Jasmine Rice, Scallions, 1/8 Tex Mex Paste, Cilantro, Pork Chops, Lime

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Step 1: Cook Rice

Wash and dry produce

In a small pot, melt 2 TBSP of butter

Combine rice, 1.25 cup of water, and ¼ TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Keep covered off heat until ready to serve

Step 2: Prep and Mix Sauce

While rice cooks, drain mango, reserving juice

Roughly chop mango

Zest and quarter lime

Roughly chop cilantro

Trim and thinly slice scallions

To a bowl with mango juice, stir in tex-mex paste, juice from half the lime, and 2 TBSP water

Step 3: Make Salsa

In a medium bowl, combine chopped mango, Cilantro, scallions, and a squeeze of lime juice to taste

Season with ¼ salt of pepper

Step 4: Cook Pork

Pat pork dry with paper towels and season all over with half the southwest spice blend, and ¼ tsp of salt and pepper

Heat a drizzle of oil in a large pan over medium heat

Add pork and cook for 6 minutes per side

Turn off heat, transfer to a cutting board to rest

Step 5: Cook Pan Sauce

Return pan used for pork to medium heat

Add texmex paste mixture

Bring to a simmer, stirring occasionally for 3 minutes

Remove from heat, stir in 1 TBSP of butter until melted

Step 6: Finish and Serve

Fluff rice with a fork, stir in lime zest, season with ¼ TSP of salt and pepper

Thinly slice pork

Divide rice between bowls

Top with pork

Drizzle pork with pan sauce

Garnish with mango salsa and smokyvred pepper crema

Serve with lime wedge on the side

Serve hot and enjoy!