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Makes
Serves: 4
Level
easy
Prep Time
7
Total Time
25

Ingredients

2
limes, 1 zested and juiced, 1 quartered
2 tbsp
canola & sunflower oil blend, divided
30 mL
2 tsp
ground cumin
10 mL
1/4 tsp
each salt and pepper
1 mL
4
bone-in pork chops (about 6 oz/175 g each)
1/2 cup
Roasted Tomato Chipotle Salsa
125 mL
1/2 cup
chopped fresh cilantro
125 mL

Method

Step 1
Preheat oven to 350°F (180°C). In a large bowl, combine lime zest, 2 tsp (10 mL), lime juice, 1 tbsp (15 mL) oil, cumin, salt and pepper. Add pork to mixture and coat well. Heat remaining oil in a large over-safe skillet over medium-high heat. Add pork and brown 2 min. per side, working in batches if needed.
Step 2
Add remaining lime juice to pan, scraping up and blending in brown bits. Transfer pan to oven, and roast pork 8 to 10 min. Remove pan from oven, transfer pork to a plate, top with salsa and loosely cover with foil. Reduce pan juices over medium heat until slightly thickened, 2 min. To serve, spoon pan juices over pork chops, sprinkle with cilantro and squeeze juice from remaining lime over top.
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Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
220
Fat:
13 g
Saturated Fat:
2.5 g
Carbs:
5 g
Protein:
21 g
Cholesterol:
60 mg
Fiber:
1 g
Sodium:
390 mg