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

Cilantro-Lime Pork Chops Recipe

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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


  • 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


  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.

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Reviewed Aug. 21, 2015

"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."

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."

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."

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!"

Reviewed Jul. 31, 2011

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

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