Mexican Pork Chops
Taste of Home
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“We enjoy Mexican Pork Chops over rice to catch the spicy sauce,” says Nancy Negvesky of Somerville, New Jersey. “You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub.”
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
- 1 tablespoon vegetable oil
- 1-1/4 cups salsa
- 1 teaspoon baking cocoa
- 1/8 teaspoon ground cinnamon
- 2 tablespoons minced fresh cilantro
- 1 green onion, chopped
Directions:
Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.
In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with cilantro and green onion. Yield: 4 servings.