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

Garlic-Lime Pork Chops Recipe

Publisher Photo
Cilantro, lime and hot pepper sauce lend south-of-the-border pizzazz to boneless pork chops in this recipe from Paula Marchesi of Lenhartsville, Pennsylvania. "Pretty enough for company, these chops are tender, juicy and delicious," she says.
TOTAL TIME: Prep: 10 min. + marinating Broil: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Broil: 10 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup fat-free Italian salad dressing
  • 1/3 cup salsa
  • 4-1/2 teaspoons lime juice
  • 4-1/2 teaspoons minced fresh cilantro
  • 4 garlic cloves, minced
  • 1-1/4 teaspoons grated lime peel
  • 1/4 teaspoon hot pepper sauce
  • 6 boneless pork loin chops (5 ounces each)

Nutritional Facts

One serving equals 189 calories, 6 g fat (2 g saturated fat), 90 mg cholesterol, 194 mg sodium, 2 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat.

Directions

  1. In a large bowl, combine the first seven ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. Broil 4 in. from the heat for 4-5 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Baste with reserved marinade. Yield: 6 servings.
Originally published as Garlic-Lime Pork Chops in Taste of Home December/January 2003, p52

Nutritional Facts

One serving equals 189 calories, 6 g fat (2 g saturated fat), 90 mg cholesterol, 194 mg sodium, 2 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Garlic-Lime Pork Chops

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Reviewed Jan. 15, 2008

One of the best pork chop recipes we have had in a while. We grilled them 10 min./side instead of broiling and they turned out great. We also made twice the marinade: one batch for marinating and one for basting.

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