Pork With Sour Cream Salsa Recipe

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This pork chop supper packs just the right amount of zip. The salsa is a great accompaniment to the pork.—Lea Baker, Pacific Grove, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 tablespoon chili powder
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground cumin
  • 6 boneless pork loin chops (4 ounces each)
  • SALSA:
  • 2 medium tomatoes, chopped
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground cumin
  • 1/2 cup fat-free sour cream

Nutritional Facts

Nutritional analysis: One serving (1 pork chop with 1/4 cup salsa) equals 214 calories, 9 g fat (3 g saturated fat), 60 mg cholesterol, 407 mg sodium, 9 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch


  1. Combine the chili powder, vinegar and cumin; rub over pork chops. In a bowl, combine the first 11 salsa ingredients' set aside. Broil chops 4 in. from the heat for 6 minutes on each side or until no longer pink and juices run clear. Fold sour cream into salsa; serve with pork. Yield: 6 servings.
Originally published as Pork With Sour Cream Salsa in Country Woman May/June 2003, p36

Light-Bodied Red Wine

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

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