- 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
- 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.
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cilantro-Lime Pork Chops
"We have use this recipe twice now, once with chops and once with back ribs both with about 4 hours in marinade before the BBQ....absolutely tender and delicious. The flavor combinations are superb somewhat reminiscent of cilantro-lime dishes from Yucatan. Flavor is tremendous without added salt for those on salt restricted diets. The cornstarch should be in tablespoons as others have noted to get correct thickness for sauce. Orange juice/chicken broth proportions can be adjusted to change sweetness if desired."
"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."
"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."
"I make this on request now from my family. It's a big hit!"
"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."
"We thought this was just okay. Flavors reminiscent of posole, which we love, but this was almost too tart. I also had to add extra cornstarch to get it to thicken."
"I thought this recipe was very good. It took me longer than thirty minutes prep time but I was nervous about messing it up so I checked and double checked before I did something... My family absolutely loved it. The first initial bite you have to get used to the flavor but it was very good. I had to double the recipe for my large family so I used and added about 3 1/2 tsp of cornstarch and my sauce thickened nicely. Definitely would make again!"
"I was excited to try this recipe, and we were not disappointed. It has a wonderfully unique flavor that is very pleasant. However, there definitely is something wrong with that corn starch measurement. i ended up simmering the sauce for 10 minutes or so until it reduced down to a thicker consistency; since I was only making it with 4 pork chops instead of 6 I didn't need all the sauce it would have made. Next time I will increase the cornstarch. I tried black beans as a side dish, that was so/so. I am going to try a Spanish rice type recipe with it next time."
"My sauce never thickened. I wonder if the cornstarch should have been tablespoons instead of teaspoons. It was at least 1 1/2 cups of liquid to cook down a bit.Still, it was very flavorful. My kids (3, 5, & 9) and husband all enjoyed it. We served it with asparagus, buttered/herbed pasta, and pico de gallo. And the adults had a torrontes wine paired with the meal. It was great - and the house smelled SO good."