4 pork loin chops or chicken thigh cutlets
2 teaspoons Mexican chilli powder
½ cup orange juice
¼ cup honey
1 cup fresh or frozen diced mango, thawed
225 g can pineapple pieces
2 eschalots, sliced
1 red capsicum, chopped
- Heat 2 teaspoons olive oil in a large frying pan over high heat. Season pork chops with chilli powder and pepper. Add chops to pan and cook for 1 min each side or until browned. Mix orange juice and honey, pour over chops. Simmer over medium-low heat for 4-6 min or until chops are cooked through.
- Meanwhile, combine the mango, pineapple and any juice, eschalots and capsicum in a bowl. Add the salsa to the pan with the chops, cover and simmer for 1 min.
- Using a slotted spoon, remove the chops and salsa from the pan, place on a large plate and cover to keep warm. Bring the sauce to the boil then simmer for 5-6 min or until reduced by half. Drizzle the sauce over the chops and salsa. Serve with small portions of cooked rice and steamed green beans. Garnish with fresh coriander.