Cucumber & Mango Salad with Chili-Spiced Pork

Photo by Tempest R.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 2

    tablespoons plus 1 teaspoon extra-virgin olive oil

  • 2

    boneless pork loin chops (3/4 to 1 inch thick; about 1 pound total)

  • Coarse salt

  • Freshly ground black pepper

  • 1 1/2

    teaspoons chili powder

  • 4

    teaspoons honey

  • 2

    tablespoons fresh lime juice

  • 1

    large ripe mango, peeled, pitted, and cut into 1-inch pieces

  • 1

    English cucumber, cut into 1-inch pieces

  • 1

    large head romaine lettuce, roughly chopped

Directions

In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing. In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among four shallow bowls and serve with pork.

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