That first hot spell of the year calls for lighter, easier weeknight dinners. Make this robust salad the main event.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.

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  • In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among four shallow bowls and serve with pork.

Cook's Notes

To check for doneness, press on thickest part of meat; it should feel firm yet springy. An instant-read thermometer will give you a more precise measurement. Insert it horizontally into center of chop (avoiding bone); the pork is done at 145 degrees.

Variations

You can substitute boneless chicken breasts or turkey breast cutlets for the pork.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/05/2011
This simple recipe is just what I needed for dinner in the high heat and humidity! I would not have thought of putting mango and cucumber together. Also, love the seasoning for pork/chicken!