Spiced Pork Chops with Mango Salsa, Cumin Carrots &Amp; Lime Rice

Escape to the tropics with this vibrant weeknight dinner. Perfectly seared pork chops are coated in a warm spice blend and topped with a juicy mango salsa, while cumin-roasted carrots and buttery scallion-lime rice round out the plate.

Ready in just 30 minutes, this meal brings bright, bold flavors without any fuss. Serve with a cool drink and let the island vibes take over.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Peel and slice carrots into ½-inch thick rounds. Toss with olive oil, cumin, salt and pepper. Spread in a single layer on the baking sheet. Roast until tender and lightly browned, about 20 minutes.
2. While carrots roast, cook rice: In a small pot, bring ¾ cup water and a pinch of salt to a boil. Add jasmine rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Meanwhile, prepare mango salsa: Peel and dice mango into small cubes. Trim and thinly slice scallions (white and green parts). Zest and juice half the lime. Mince cilantro. In a small bowl, combine mango, scallion whites, cilantro, lime zest and juice and a pinch of chili flakes. Season with salt to taste. Set aside.
4. Pat pork chops dry with paper towels. Season all over with Southwest spice blend, salt and pepper. Heat cooking oil in a large skillet over medium-high heat. Add pork chops and cook until golden brown and cooked through, about 4-5 minutes per side (internal temperature 145°F). Transfer to a plate and let rest.
5. Finish rice: Stir butter, remaining sliced scallion greens and a pinch of chili flakes into the cooked rice. Add a squeeze of lime juice if desired. Season with salt.
6. Serve pork chops over rice with roasted carrots on the side. Top pork with mango salsa. Garnish with extra cilantro and lime wedges.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time to ensure chicken reaches 165°F.

What can I substitute for mango?

Fresh or frozen peaches or pineapple make great substitutes for mango in the salsa.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.