“We enjoy Mexican Pork Chops over rice to catch the spicy sauce,” says Nancy Negvesky of Somerville, New Jersey. “You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub.”
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- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 boneless pork loin chops (1/2 inch thick and 4 ounces each )
- 1 tablespoon canola oil
- 1-1/4 cups salsa
- 1 teaspoon baking cocoa
- 1/8 teaspoon ground cinnamon
- 2 tablespoons minced fresh cilantro
- 1 green onion, chopped
- Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.
- In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion. Yield: 4 servings.
Originally published as Mexican Pork Chops in Taste of Home February/March 2007, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Nov. 30, 2012
"This is really tender-the only problem was that no one in my family really liked it. I would like to make it again, but not if my kids don't like it."