Mango-Glazed Pork Chops with Brown Rice and Pinto Beans

This dish features juicy pork chops seared to perfection, glazed with a sweet and tangy mango sauce that perfectly complements the savory elements of the meal. Served alongside fluffy brown rice and hearty pinto beans, this recipe combines traditional flavors with a creative twist that adds brightness and depth. It's a balanced, satisfying meal that respects dietary preferences while delivering on taste.

Ingredients:

• 4 bone-in pork chops
• 1 ripe mango, peeled and diced
• 1 large sweet onion, thinly sliced
• 1 cup brown rice
• 1 can (15 oz) pinto beans, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 1 cup chicken or vegetable broth (for cooking rice)
• 1 tablespoon lime juice

Instructions:

1. In a medium saucepan, combine brown rice and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until rice is tender and liquid is absorbed.
2. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Season pork chops with salt, pepper, and smoked paprika.
3. Add the pork chops to the skillet and sear for about 4-5 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the sliced sweet onion and cook until caramelized, about 8-10 minutes. Add diced mango, honey, and lime juice, stirring to combine and cook for an additional 2-3 minutes until the mango softens slightly.
5. Return the pork chops to the skillet, spooning the mango-onion mixture over the top. Cook for another 2 minutes to heat through.
6. Serve the pork chops over a bed of brown rice, with pinto beans on the side. Garnish with fresh cilantro if desired.