Spiced Pork Chops with Mango Salad

Spiced portWith the threat of the holidays upon us, I like to begin preparing for the season with some light eating.Here I made lean pork chops that I sprinkled with warm spices and then easily pan seared. The mango salad replaces the classic apple sauce. Fruits and pork just seem to go together, and this version offers with it some brightness and hot spice too.


I find myself turning to pork more often as I am surely going to sprout feathers from all the chicken I tend to reach for. Pork is quite lean and most of what we get in the market has a neutral flavor profile, making it complimentary to spices and flavorings. Pork has been bred during the recent generations to accommodate the American palate, which is to say that we like neutral flavors as opposed to too gamey. As a result we don’t see a variety of breeds offered at the butchers. Pork farming has become relatively homogenous. 

Savvy chefs and food lovers have been seeking out small family farmers who have begun to cultivate lesser known breeds with more expansive flavor profiles. There is little romance on the factory farm- as you may have heard- so when given the chance, PLEASE seek out and support your local farmers. Aside from the joys of an expanded taste profile to choose from, we should be doing all we can to preserve and cultivate an array of breeds. Nature creates diversity, we should be protecting and nurturing it.

Spiced Pork with Mango Salad ~ A Stack of DishesIf you’re so inclined, make a larger batch of the spice mix to keep on hand. The combo is great to rub onto chicken- if you happen to be one of those who has succumbed to the  sprouted feathers.

Spiced Pork Chops with Mango Salad
A mixture of warm spices is rubbed into the pork chops, then pan roasted. Mango salad replaces the traditional applesauce, and the chili adds some zing.
361 calories
28 g
88 g
15 g
30 g
3 g
313 g
541 g
23 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 361
Calories from Fat 135
% Daily Value *
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 88mg
Sodium 541mg
Total Carbohydrates 28g
Dietary Fiber 4g
Sugars 23g
Protein 30g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 lb of lean boneless pork chop, thinly sliced
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon ground coriander
  4. 1/4 teaspoon freshly ground pepper
  5. 1/8 teaspoon ground cinnamon
  6. 1/8 teaspoon nutmeg (preferably freshly grated)
  7. cooking spray
  8. 2 ripe mangos, chopped, about 2 cups
  9. 3 Tablespoons fresh lime juice
  10. 1 Tablespoon canola oil
  11. 1/2 teaspoon chili flakes
  12. 1/2 teaspoon salt
  13. 1 scallion sliced
  14. 1/2 cup mint leaves
  1. Rinse the pork and pat dry with paper towels.
  2. In a small bowl combine the spices, then sprinkle evenly on both sides of the pork chops. Set aside to rest while making the mango salad.
  3. In a medium bowl combine the lime juice, canola oil, chili and salt and stir thoroughly. Add the mango and toss. Set aside.
  4. Heat a saute pan over medium high heat. Spray the pan with cooking spray then add the chops, cooking for 2-3 minutes on each side until done. No need to cook the chops to within an inch of their lives. A little pink is both healthy and delicious.
  5. Divide the pork and mango salad between four plates, then sprinkle salad with scallions and mint, then serve.
  1. Serve with some jasmine rice for a complete meal.
A Stack of Dishes http://www.astackofdishes.com/

Pork Chops in a Port, Juniper Berry, Orange Sauce with Individual Pommes Anna

Donna Hay stole my idea! I shot this meal a little over a week ago, so you can imagine my surprise when I opened the latest issue of Delicious and saw a dish that was so similar to mine I almost fell over!! The recipe is different, and she does not showcase pommes anna, but the char on the pork and the curls of the orange zest- almost identical!
Honestly it made me chuckle and put a certain little pep in my step. I love Donna Hay’s taste and style, so our dual pork chops gave me a sense of kinship. I have to say, I like the company I keep.
This recipe is packed with flavor and texture but not not packed with heaviness. It’s surprisingly light and a great Fall meal for those days that you don’t want to add any Winter hibernation padding.
The potatoes are a little fiddly, but a lot of drama for a little effort. I made each batch in small fry pans, you can get two going at a time if you’re serving more than a couple at a time. Just slip the finished potatoes onto your dinner plates and then before serving slide into the oven to heat them back up and as an added bonus warm your plates too.
The port I used was worth the flavor- and I was happy to tap into the bottle I had stored in my liquor cabinet- but you can opt to switch this out for a pinot noir if you must. It will be a different experience but easier to pull off.
Pork Chops in a Port, Juniper Berry, Orange Sauce
serves 4
4 boneless pork chops, 1″ thick
1c port
2 cloves crushed garlic
2T juniper berries
4 bay leaves
3T brown sugar
zest from half orange
s & p
In small bowl combine all the ingredients except the pork. Muddle the garlic and zest a bit to release their oils into the port. Allow the mixture to sit for 5 minutes until the sugar completely dissolves.
Place the mixture into a shallow pan and arrange pork to allow to marinate. This should be for at least 15 minutes each side, but can be longer.
Turn oven on to 375˚ and prepare a baking sheet by lining it with parchment.
In frying pan with a glug of cooking grade olive oil, saute the pork about 2 minutes on each side over a medium high heat. Then slip the chops onto the baking sheet and slide into the oven. Allow to roast for about 8 minutes.
Meanwhile add the marinate into the pan with the pork drippings and gently cook to develop a light sauce. 
Individual Pommes Anna
4 starchy potatoes peeled and sliced super thin on a mandoline
2 cloves garlic sliced paper thin
1t butter per potato cake
1t olive oil per potato cake
s & p
In a small frying pan heat the olive oil and butter together until sizzling. Arrange the potato slices in a circular pattern. There should be at least 2 layers. There is no great science here, so feel free to overlap as little or as much as desired. Try to keep the ring about 4-5″ in diameter
Interleave some garlic into the potato slices and sprinkle generously with s & p.
Cook the potatoes without disturbing them for approximately 4 minutes. If you’ve made a cake that his thicker than half an inch place a lid over the pan to facilitate even cooking.
After the 4 minutes carefully slip a large spatula under the pan and slide/pull the cake off the pan and then flip over. The starch in the potatoes will make the cake stick together but it’s still a little fragile. If it breaks, just tuck it back up. No one will know.
Cook the potatoes on the other side for a few minutes until cooked through. You can test this by piercing with a fork. The potatoes should give way with ease and not resist.
Slide the cake onto a serving plate and place pork chop on top. Spoon a little sauce over each and accent with the zest.