Spicd Pork Chops with Mango-Mint Salsa

Ben and I tried this recipe from Cooking Light the other day and it was excellent.

Chops:

3/4 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon ground allspice

4 boneless center-cut loin pork chops, trimmed

Combine first three ingredients in a small bowl and then sprinkle evenly over front and back of chops.

Coat a nonstick skillet with cooking spray and then heat over medium high heat.  Add pork.  Cook about four minutes on each side or until browned and cooked all the way through.

Salsa:

1 1/2 cups finely chopped peeled mango (About one large ripe mango.)

2 tablespoons chopped fresh mint

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

2 teaspoons sugar

1/4 teaspoon crushed red pepper

Mix all the above in a bowl and serve over chops.  Best if this sits in the fridge for a bit (covered) before it's served over the chops.

Suggested Side--Roasted Sweet Potato Fries:

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

2 large sweet potatoes, cut in half and then each half cut into six wedges

Combine the first four ingredients and then coat the potato wedges with the mixture.  Spread out on a baking sheet and bake at 425 degrees for 25 minutes or until insides are tender and outsides are crunchy.