Pairing an herb-breaded roasted pork chop with the sweet-n-hot flavors of mango chili salsa makes this dish a nice addition to any recipe book. It is also very simple to prepare and can be prepped hours in advance. The salsa can even be made up to a day ahead of time and refrigerated until an hour before being served. Even with prep, you can have a wonderful meal prepared in 45 minutes or less.
I chose two 3/4" bone-in pork chops to serve two people. I prepared a batch of mango chili salsa a few hours ahead of time, and made sure it reached room temperature before I oven roasted the breaded chops for 20 - 25 minutes until medium, a 140 to 145 degree internal temperature. Next, I allowed the chops to rest for 2 to 3 minutes before adding to a plate with mixed greens, serving topped with the salsa.
For the breadcrumbs, the following recipe, making about one cup, will make for a great tasting breading every time:
1 Take 6 slices of bread, 1 shallot, and handful of fresh parsley and roughly chop.
2 Add to food processor with 1 tablespoon of olive oil, sea salt, and black pepper.
3 Pulse on chop for 15 - 20 seconds. Remove and lay out on baking tray.
4 Dip your chops in flour and egg and dip onto breadcrumbs until covered.
I prepared some simple, roasted Brussels sprouts to serve with the pork chops. I halved the sprouts, seasoned with sea salt and olive oil, and put them in the oven with the pork, taking them out at the same time.
Breaded pork chops, mango chili salsa, and roasted Brussels sprouts made for a quick and flavorful weeknight meal. Try it at home and you'll add it to your recipe book too!
For the breadcrumbs, the following recipe, making about one cup, will make for a great tasting breading every time:
1 Take 6 slices of bread, 1 shallot, and handful of fresh parsley and roughly chop.
2 Add to food processor with 1 tablespoon of olive oil, sea salt, and black pepper.
3 Pulse on chop for 15 - 20 seconds. Remove and lay out on baking tray.
4 Dip your chops in flour and egg and dip onto breadcrumbs until covered.
I prepared some simple, roasted Brussels sprouts to serve with the pork chops. I halved the sprouts, seasoned with sea salt and olive oil, and put them in the oven with the pork, taking them out at the same time.
Breaded pork chops, mango chili salsa, and roasted Brussels sprouts made for a quick and flavorful weeknight meal. Try it at home and you'll add it to your recipe book too!
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