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Cilantro-Lime Pork Chops

 Cilantro-Lime Pork Chops
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
6 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 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┬áminutes.
  • 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.

2 of 2

Cilantro-Lime Pork Chops (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.