4 Serves
30 Mins
In a small mixing bowl, combine the ground cumin, mustard powder, cayenne pepper, garlic powder, onion powder, salt, and black pepper to create the dry rub.
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Vitamin K
62 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
103 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
534 mg / 4,700 mgSodium
796 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
11 g / 50 gSaturated Fat
4 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Rub the spice mixture thoroughly over the pork chops, ensuring they are evenly coated, then place them in the refrigerator to marinate for 10 minutes.
While the pork rests, dice the mango, bell pepper, onion, tomato, and green onions. Finely chop the cilantro and combine all these ingredients in a bowl with the salsa and fresh lime juice. Season with salt and pepper to taste.
Heat the cooking oil in a skillet over medium-high heat. Once hot, sear the pork chops for 2 to 3 minutes on each side until golden brown and cooked through.
Remove the pork chops from the pan and let them rest on a plate for 5 to 8 minutes before topping with the prepared mango salsa and serving.
25
g95
g20
g
Yemeni
