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Mexican Pork Chops Recipe

Mexican Pork Chops Recipe

“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.”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

4 ounce-weight: 213 calories, 10g fat (3g saturated fat), 55mg cholesterol, 390mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Reviews for Mexican Pork Chops

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MY REVIEW
A13 User ID: 6893613 148532
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."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.