Mexicali Pork Chops
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Marinate: 4 Hr.
Prep Time: 10 Min.
Cook Time: 15 Min.
Marinate: 4 Hr.
What you need:
* 4 boneless pork center loin chops, 1 1/2 in. thickness
* 4 oz. canned green chilies, chopped
* 2 tsp. oregano
* 2 garlic cloves, minced
* 2 tsp. ground cumin
* 4 Tbsp. cider vinegar
* 2 tsp. oil
* 4 oz. canned green chilies, chopped
* 2 tsp. oregano
* 2 garlic cloves, minced
* 2 tsp. ground cumin
* 4 Tbsp. cider vinegar
* 2 tsp. oil
What to do:
1. In blender container, place chilies, oregano, garlic, cumin, and vinegar. Puree until smooth. Marinate chops in mixture 4-24 hr., refrigerated.
2. Heat oil in heavy skillet. Remove chops from marinade, and cook 6-8 min. on each side until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time.
* Adjust the amount of chiles to suit your family's tastes. Serve with mixed greens, cornbread twists and orange slices.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Heat oil in heavy skillet. Remove chops from marinade, and cook 6-8 min. on each side until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time.
* Adjust the amount of chiles to suit your family's tastes. Serve with mixed greens, cornbread twists and orange slices.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Wine pairings:
Chardonnay, Pinot Grigio, Sauvignon Blanc
Nutritional information:
Calories: 162; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 55mg; Total Carbs: 1g; Fiber: 0g; Protein: 22g; Sodium: 38mg;