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Ingredientes
- 1 x Hard-ripe mango, pitted
- Â Â And peeled cut in 1/4" cubes
- 2 Tbsp. Finely minced red onion
- 1/4 tsp Freshly grated lime zest
- 1 Tbsp. Fresh lime juice
- 2 Tbsp. Fresh mint leaves --
- Â Â Minced
- 3/4 c. Red wine vinegar
- 3 Tbsp. Seedless blackberry
- Â Â Preserves
- 1/4 tsp Salt
Direcciones
- 6 Center-cut boneless pork loin chops - 1 1/2" thick freshly grnd pepper - to taste2 tbsps unsalted butter
- Make Salsa: In a bowl stir together salsa ingredients with salt to taste and let stand, covered, at room temperature. Salsa may be made 2 hrs in advance. Make gastrique: In a small saucepan simmer vinegar till reduced to about 2 Tbsp., about 3 min. Whisk in preserves and salt, whisking till smooth, and keep hot, covered.
- Season pork with pepper and salt. In a heavy skillet heat butter over moderately high heat till foam subsides and saute/fry pork till golden brown, about 3 min on each side. Cook pork, covered, over moderate heat till justcooked through, about 5 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 6 servings | |
| Calories 23 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 34mg | 1% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.73g | 2% |
| Protein 0.16g | 0% |
