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Cilantro-Lime Pork Chops Recipe
Cilantro-Lime Pork Chops Recipe photo by Taste of Home

Cilantro-Lime Pork Chops Recipe

Publisher Photo
These moist and tender chops will appeal to the entire family. Cilantro, lime and cumin blend wonderfully for a little Southwestern flavor. —Mildred Sherrer, Fort Worth, Texas
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 6 tablespoons lime juice
  • 1 tablespoon grated lime peel
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 6 bone-in pork chops (1 inch thick)
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons cornstarch
  • 1 cup chicken broth
  • 1/2 cup orange juice
  • 2 tablespoons honey
  • 1/4 cup minced fresh cilantro

Directions

  1. In a small bowl, combine the first six ingredients. Set aside 1 tablespoon marinade; cover and refrigerate in a small bowl. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 20 minutes.
  2. Drain and discard marinade from pork. In a large skillet over medium heat, cook chops in oil for 8-10 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm.
  3. In a small bowl, combine cornstarch and reserved marinade until smooth. Stir in the broth, orange juice and honey; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or just until thickened. Stir in cilantro. Add pork chops; heat through. Yield: 6 servings.
Originally published as Cilantro-Lime Pork Chops in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p161

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Cilantro-Lime Pork Chops

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (6)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 21, 2013

"I changed this up a bit. I let them marinate overnight and put them in the crock pot for 5 hours on low shredded the meat and made pork tostadas served with lettuce, tomato, chedder cheese, sour cream and avacado. turned out great."

MY REVIEW
Reviewed May. 30, 2012

"This was not that great my self nor my husband really liked them. I also had to add more cornstarch to get it to thicken up and cook longer. I would not make this again."

MY REVIEW
Reviewed May. 9, 2012

"Delicious! Even my son who doesn't love pork chops or cilantro liked. The pork was flavorful and moist; a great combination of flavors between the marinade and sauce, and the cilantro isn't too strong. Definitely will make again!"

MY REVIEW
Reviewed Jul. 31, 2011

"I make this on request now from my family. It's a big hit!"

MY REVIEW
Reviewed Mar. 8, 2011

"Would definetly make this recipe again. The best description I think would be sweet and sour pork chops with a citrus southwestern flare! I did make a few adjustments and additions. I only made 3 pork chops so I made the marinade as written just added 1 1/2 tsp. each of garlic and onion powder. I was unsure about the recipe saying use 1/3 cup marinade for the chops and reserve the rest for the sauce because the marinade came out to exactly 1/3 cup. So I just spooned some over the chops in a plastic bad to coat and reserved about 1/4 cup for the sauce.

For the sauce I cut all the measurements in half except for the honey and cilantro.
After frying the chops I put them in the oven on a baking rack to keep warm while I thickened the sauce.
As for the sauce I would recommend tasting it before adding the chops, it was a little tart for my taste, possibly because of the amount of marinade I added? So I just added a little Splenda and it made a perfect sweet and sour combination.
Served along with white rice and corn on the cob and it was delicious, even my 3 year liked it."

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