Submitted by Miho Okada-Nishino
About the cook: I developed a passion for cooking and baking in my teens and love to come in with new recipes. My favorite place to be in the house is the kitchen! Since I have a pretty busy schedule, I don't spend hours and hours cooking; however, I like to make things that don't take too much time but are still tasty and healthy!
About the dish: One of my favorite dishes to cook in the summer! The fresh mango and avocado sauce is actually good by itself and can be used as a sauce for any fish (salmon, tilapia, etc.) or chicken. It's also good as a dipping sauce for chips or crackers!
National Origin: American with a Thai Twist
Estimated Time: 30 to 60 Minutes
4 pork chops
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
1 ripe avocado
1 ripe mango
½ teaspoon lemon (or lime) juice
3-4 tablespoon sweet Thai chili sauce
¼ teaspoon salt
¼ teaspoon black pepper
Sprinkle salt, pepper and garlic powder on both sides of the pork chops; let sit 10–15 minutes at room temperature, so the flavors blend.
For the sauce: Peel and dice the avocado into ¼-inch cubes and add to a bowl. Peel and dice the mango into ¼-inch cubes; add to same bowl. Finely chop the scallions and add to the bowl. Pour in lemon (or lime) juice, Thai chili sauce and toss gently to coat. Add salt and pepper and mix until well combined.
To cook the pork: Heat oil in pan over medium-high heat and sear the pork about 3 minutes, each side until cooked through (cooking time will vary depending on thickness of pork).
To serve: Garnish plate with greens (broccoli, asparagus, salad greens, etc.). Place the pork on the plate and spoon plenty of sauce over the pork.