Mango Jerk Pork Chops

Spice up your dinner with this tropical pork skillet. With only a few ingredients and a super simple pan sauce, you can have this Caribbean-inspired dish for two on the table in just minutes. Serve with rice, lime wedges and garnish with a little chopped fresh cilantro, if desired.

Products you'll need:

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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Ingredients

  • 2 tsp (10 mL) canola oil
  • 2 (340g) bone-in pork chops
  • 1 small onion, sliced
  • 1 small carrot, sliced
  • 1 medium green or red red pepper, sliced
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) minced ginger
  • 1 tsp (5 mL) jerk seasoning or jerk sauce
  • 1 pinch allspice
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
  • 1 cup (250 mL) chopped mango (fresh or frozen, thawed)

Directions

  1. Heat oil in nonstick skillet over medium-high heat. Brown pork chops 4 minutes per side. Remove to plate. 
  2. Add onion, carrot and peppers to pan. Cook, stirring, 3 minutes or until tender-crisp. Add garlic, jerk seasoning and allspice; cook and stir for 30 seconds.
  3. Stir in soup and mango; return pork to pan. Reduce heat to medium-low; cover and simmer until pork is cooked through, about 5 minutes.

Recipe tips

  • Jerk seasoning is a paste that typically comes in a jar. You can also find jerk sauce in a bottle. Jerk seasoning and sauces vary in spiciness, so start with a little and adjust depending on how spicy you want your sauce to be.
  • For mild sweet and sour mango pork chops, leave the jerk seasoning out completely.
  • Try this dish with boneless pork chops or ¾-inch (2 cm) sliced pork tenderloin medallions.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 420
Fat 13 g
Sodium 1080 mg
Carbohydrate 47 g
Dietary Fibre 6 g
Protein 28 g
Vitamin A 20 %DV
Calcium 6 %DV
  • Two servings of vegetables
  • Source of calcium
  • Excellent Source of fibre

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