Southwest Pork Chops with Mango Salsa and Lime Rice

This vibrant dish brings together the best of sweet and savory flavors. Juicy pork chops are seasoned with a bold Southwest spice blend and seared until perfectly browned, then finished with a tangy pan sauce made from mango juice and lime. The fresh mango salsa adds a bright, fruity contrast, while the zesty lime rice and smoky red pepper crema tie everything together.

It’s a complete meal that feels special but comes together in under 30 minutes. Perfect for a weeknight dinner that’s sure to impress.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1 1/4 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, drain mango over a small bowl, reserving the juice. Roughly chop the mango. Zest and quarter the lime. Roughly chop the cilantro. Trim and thinly slice the scallions. To the bowl with mango juice, stir in the Tex-Mex paste, juice from half the lime and 2 tablespoons water.
3. In a medium bowl, combine the chopped mango, cilantro, scallions and a squeeze of lime juice to taste. Season with salt and pepper.
4. Pat the pork chops dry with paper towels and season all over with half the Southwest spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side. If the seasoning begins to burn before the pork is cooked through, reduce heat to medium. Transfer the pork to a cutting board to rest for at least 5 minutes. Wipe out the pan.
5. Return the pan to medium-high heat. Add the Tex-Mex paste mixture and bring to a simmer. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
6. Fluff the rice with a fork and stir in the lime zest. Season with salt and pepper. Thinly slice the pork crosswise. Divide the rice between bowls and top with the pork. Drizzle the pork with the pan sauce, then garnish with the mango salsa and smoky red pepper crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time and water ratio according to the package instructions.

What can I use instead of Tex-Mex paste?

You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon chili powder and a pinch of cumin.

Is there a substitute for smoky red pepper crema?

You can make your own by blending 2 tablespoons sour cream or Greek yogurt with 1 teaspoon smoked paprika and a pinch of cayenne.