Pork With Sour Cream Salsa Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 214 calories, 9g fat (3g saturated fat), 60mg cholesterol, 407mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 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
  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

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