Recipe: Cucumber and mango salad with chili-spiced pork

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  1. 2 T. plus 1 t. olive oil
  2. 2 boneless pork loin chops
  3. coarse salt and ground pepper
  4. 1 1/2 teaspoons chili powder
  5. 4 t. honey
  6. 2 T. fresh lime juice
  7. 1 large mango, peeled, pitted, and cut into 1″ pieces
  8. 1 English cucumber, cut into 1″ pieces
  9. 1 large head romaine lettuce roughly chopped


  1. In a medium skillet, heat 1 t. oil over medium.
  2. Pat pork dry and season with salt, pepper, and 1 t. chili powder.
  3. Cook until pork is browned and cooked through, about 10 minutes, flipping once.
  4. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly-slicing.
  5. In a large bowl, whisk together 2 T. oil, 1/2 t. chili powder, honey, and lime juice.
  6. Season with salt and pepper.
  7. Add mango, cucumber, and lettuce and toss to combine.
  8. Divide salad among 4 shallow bowls and serve with pork.
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