- Prep Time
- 7 mins
- Total Time
- 25 mins
- Serves
- 4
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 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Cholesterol:
- 60 mg
- Protein:
- 21 g
- Sodium:
- 390 mg
