Cilantro-Lime Pork Chops
The recipe Cilantro-Lime Pork Chops can be made in approximately 45 minutes. This gluten free and dairy free recipe serves 6 and costs $1.79 per serving. One portion of this dish contains roughly 36g of protein, 20g of fat, and a total of 370 calories. 116 people found this recipe to be delicious and satisfying. It is brought to you by Taste of Home. A mixture of orange juice, chicken broth, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. Overall, this recipe earns a solid spoonacular score of 79%. Similar recipes are Grilled BBQ Pork Chops with Cilantro, Grilled Pork Chops with Cilantro Salsa, and Cilantro-BBQ Grilled Pork Chops.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
6 bone-in pork chops (1 inch thick)
1 cup chicken broth
1-1/2 teaspoons chili powder
1-1/2 teaspoons cornstarch
1/4 cup minced fresh cilantro
1/2 teaspoon garlic powder
1-1/2 teaspoons ground cumin
2 tablespoons honey
6 tablespoons lime juice
1 tablespoon grated lime peel
2 tablespoons olive oil
1/2 cup orange juice
1 teaspoon salt
Equipment:
bowl
ziploc bags
kitchen thermometer
frying pan
Cooking instruction summary:
Directions In a small bowl, combine the first six ingredients. Set aside 1 tablespoon marinade; cover and refrigerate in a small bowl. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 20 minutes. Drain and discard marinade from pork. In a large skillet over medium heat, cook chops in oil for 8-10 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm. In a small bowl, combine cornstarch and reserved marinade until smooth. Stir in the broth, orange juice and honey; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or just until thickened. Stir in cilantro. Add pork chops; heat through. Yield: 6 servings. Originally published as Cilantro-Lime Pork Chops in Taste of Home's Holiday & Celebrations CookbookAnnual 2005, p161 Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine the first six ingredients. Set aside 1 tablespoon marinade; cover and refrigerate in a small bowl.
2. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 20 minutes.
3. Drain and discard marinade from pork. In a large skillet over medium heat, cook chops in oil for 8-10 minutes on each side or until a meat thermometer reads 160°.
4. Remove and keep warm.
5. In a small bowl, combine cornstarch and reserved marinade until smooth. Stir in the broth, orange juice and honey; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or just until thickened. Stir in cilantro.
6. Add pork chops; heat through.
Nutrition Information:
covered percent of daily need
