Paprika Pork Chops with Sautéed Bell Pepper, Mango & Red Onion

Directions

1. Wash and dry all fresh produce, then set aside.
2. Cut the bell pepper into thin strips after removing stem, seeds, and membranes, and place them in a medium bowl with the red onion cut into wedges.
3. Season the pork chops on both sides with paprika, salt, and pepper, then let them rest briefly.
4. Heat a skillet over medium-high heat and swirl in a little virgin coconut oil to coat the bottom.
5. Sear the pork chops until a crust forms and they release easily, about 2–3 minutes per side, then reduce heat to medium and cook until just done, flipping occasionally.
6. Transfer the cooked chops to a plate to rest while you finish the vegetables and fruit.
7. Peel the mango, slice away the flesh from the pit, and dice into roughly ¾-inch pieces.
8. Add more coconut oil to the skillet, then add the bell pepper and onion, seasoning with salt and pepper; cook until just tender, 2–3 minutes.
9. Stir in the mango and cook for 1–2 minutes more to warm through, then remove from heat.
10. To serve, divide the pork chops and the sautéed pepper, onion, and mango between plates.