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Mexican Pork Chops Recipe

Photo by: 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.”

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
4 boneless pork loin chops (1/2 inch thick and 4 ounces each )
1 tablespoon canola 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 4-5 minutes on each side or until meat is tender, stirring sauce occasionally. Sprinkle with cilantro and green onion. Yield: 4 servings.

Nutrition Facts: 1 pork chop with 1/3 cup sauce equals 213 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 390 mg sodium, 4 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Mexican Pork Chops published in Taste of Home February/March 2007, p51

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