Season the pork as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 8 minutes or until well browned on both sides and cooked through. Remove the pork from the skillet, cover and keep warm.Add the garlic, ginger and jalapeno pepper to the skillet and cook and stir for 30 seconds. Stir in the broth and brown sugar. Increase the heat to high. Heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 8 minutes or until the sauce is thickened and a glaze-like consistency.Stir in the mangoes. Return the pork chops to the skillet and turn to coat. Cover and cook until hot. Sprinkle with the mint and lime juice.
4 (3/4-inch thick) boneless pork chop (about 2 pounds)1 tablespoon olive oil4 cloves garlic, minced1 teaspoon finely grated peeled ginger root1 medium jalapeño pepper, seeded and minced (about 3 tablespoons)1 cup Swanson® Natural Goodness® Chicken Broth0.25 cup packed brown sugar2 large ripe mango, peeled, pitted and diced (about 2 cups)0.25 cup thinly sliced mint leaves (optional)1 tablespoon lime juice
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