Chocolate Pork Chops with Sweet Plantains and Mango Sals

4 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 555.1
  • Total Fat: 27.5 g
  • Cholesterol: 80.3 mg
  • Sodium: 214.4 mg
  • Total Carbs: 63.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 19.7 g

View full nutritional breakdown of Chocolate Pork Chops with Sweet Plantains and Mango Sals calories by ingredient


This recipe works just as well on chicken cutlets This recipe works just as well on chicken cutlets
Number of Servings: 4


    4 chops (1 1/2" thick, bone-in)

    2 Ripe Yellow (a little blackish) Plantains

    Cooking spray or a paper towel dabbed with oil

    DRY RUB:

    1 tbs brown sugar
    2 tsp onion powder
    1 1/2 tsp cocoa
    1 tsp garlic powder
    1/4 tsp ground Chipotle pepper, depending on heat desired
    1/8 tsp ground paprika
    dash ground cinnamon
    dash ground allspice


    1 large mango, peeled, pit removed, cubed
    juice of 1 fresh lime
    1 tablespoon finely chopped red onion
    1 to 2 teaspoon snipped fresh cilantro
    1/4 tsp salt



In small bowl, combine dry rub ingredients, rub onto both sides of pork chops. Set aside overnight or for 30 minutes.

(This tastes even better when done on a charcoal grill) Spray light coat of cooking spray on non stick pan. Heat pan over medium flame. Place pork chops on hot pan and cover. Cook for about 7 minutes per side.


Combine ingredients in bowl.


Spray non stick pan generously with cooking spray. Heat pan over medium heat.

Remove peels from plantains but cutting each tip off and then cutting a slit down the side.

Slice plantains on the diagonal about 1/2 inch thick each slice. Place slices in hot pan so that they do not overlap and cook until golden brown on each side (about 2 or 3 minutes per side.)

Number of Servings: 4

Recipe submitted by SparkPeople user NARCISA.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    chocolate and pork chop- sinful - 3/14/07

  • no profile photo

    I made this tonight for a friend and it's awesome! Thanks - 3/10/07