This sweet and spicy pork gets its sweetness from mango and brown sugar and its kick from jalapeño peppers. A little lime juice and mint add a bright fresh note to the dish. Be sure to use ripe mangoes. If you can’t find ripe mangoes or don’t have time to peel and dice, look for pre-cut mango in the produce section or frozen mango chunks (be sure to thaw before using).
cost per recipe: $7.90
The price is determined by the national average.
(3/4-inch thick) boneless pork chop (about 2 pounds)
tablespoon olive oil
cloves garlic, minced
teaspoon finely grated peeled ginger root
medium jalapeño pepper, seeded and minced (about 3 tablespoons)
cup Swanson® Natural Goodness® Chicken Broth
cup packed brown sugar
large ripe mango, peeled, pitted and diced (about 2 cups)
cup thinly sliced mint leaves (optional)
tablespoon lime juice
Season the pork as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 8 minutes or until well browned on both sides and cooked through. Remove the pork from the skillet, cover and keep warm.
Add the garlic, ginger and jalapeno pepper to the skillet and cook and stir for 30 seconds. Stir in the broth and brown sugar. Increase the heat to high. Heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 8 minutes or until the sauce is thickened and a glaze-like consistency.
Stir in the mangoes. Return the pork chops to the skillet and turn to coat. Cover and cook until hot. Sprinkle with the mint and lime juice.