Santa Fe Pork Chops

15m
Prep Time
18m
Cook Time
33m
Ready In


"Tender pork chops with a hint of Mexico, livened up with lime and cilantro infused cherry tomatoes. Try this Mexican tomato rub/sauce on chicken, burgers or even steaks."

Original is 4 servings

Nutritional

  • Serving Size: 1 (282.9 g)
  • Calories 427.6
  • Total Fat - 25.7 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 118.6 mg
  • Sodium - 1403.1 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.7 g
  • Protein - 43.2 g
  • Calcium - 46.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine 1 teaspoon lime zest, chilli powder and 1/2 teaspoon salt; rub on all sides of pork chops. Heat olive oil on medium high in a large non stick frypan, add pork chops; cook turning once , about 7 or 8 minutes on each side or until no longer pink near bone. Remove to a warm platter, cover to keep warm.

Step 2

Using the same frypan, over medium heat; cook tomatoes, garlic and remaining 1/4 teaspoon salt, stirring occasionally until heated thrugh, about 1 minutes. Remove from heat; stir in lime juice and remaining 1/2 teaspoon lime zest. sprinkle with cilantro and serve warm over pork chops.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for pork chops that are 3/4 inch thick for the best results.
  • Fresh cilantro and lime juice will add the most flavor to the dish.

  • Substitute ground cumin for the chili powder - Cumin adds a smokier flavor to the dish, and is a common ingredient in Mexican cuisine.
  • Substitute boneless, skinless chicken breasts for the pork chops - Chicken is a leaner protein than pork, making it a healthier option for a meal.

Jalapeno Lime Pork Chops Combine 1 teaspoon lime zest, chilli powder, 1/2 teaspoon salt, and 1/4 teaspoon ground jalapeno pepper; rub on all sides of pork chops. Heat olive oil on medium high in a large non stick frypan, add pork chops; cook turning once, about 7 or 8 minutes on each side or until no longer pink near bone. Remove to a warm platter, cover to keep warm. Using the same frypan, over medium heat; cook tomatoes, garlic, jalapeno pepper, and remaining 1/4 teaspoon salt, stirring occasionally until heated thrugh, about 1 minutes. Remove from heat; stir in lime juice and remaining 1/2 teaspoon lime zest. sprinkle with cilantro and serve warm over pork chops.


Coconut Curry Pork Chops Combine 1 teaspoon curry powder, 1/4 teaspoon ground ginger, 1/4 teaspoon ground turmeric, and 1/4 teaspoon salt; rub on all sides of pork chops. Heat olive oil on medium high in a large non stick frypan, add pork chops; cook turning once, about 7 or 8 minutes on each side or until no longer pink near bone. Remove to a warm platter, cover to keep warm. Using the same frypan, over medium heat; cook tomatoes, garlic, and remaining 1/4 teaspoon salt, stirring occasionally until heated thrugh, about 1 minutes. Remove from heat; stir in coconut milk, lime juice, and remaining 1/2 teaspoon curry powder. Sprinkle with cilantro and serve warm over pork chops.


Mexican Rice: This delicious Mexican-style rice dish is the perfect accompaniment to the Santa Fe Pork Chops, adding a burst of flavor and texture. The combination of tomatoes, garlic, and cilantro in the rice perfectly complements the pork chops, while the lime juice gives it a zesty kick.


Black Bean and Corn Salsa: This colorful and flavorful salsa is the perfect complement to the Mexican Rice and Santa Fe Pork Chops. The combination of black beans, corn, tomatoes, jalapeno peppers, and cilantro adds a delicious Mexican flare to the meal. The lime juice and cumin give it a zesty and flavorful kick that pairs perfectly with the pork chops and rice.




FAQ

Q: What type of oil should I use?

A: You can use either olive oil or vegetable oil for this recipe.



Q: What is the best way to store the leftovers?

A: Leftovers should be stored in an airtight container and kept in the refrigerator for up to 3 days.

2 Reviews

Gerry

Great chops. Loved this combination. Other than having to sub parsley for the cilanto I made as posted. (didn't have the cilantro, snipped in curly and Italian parsley from my herb barrel) Can't wait to serve these delicious chops to family and friends.

5.0

review by:
(26 Sep 2013)

Luvcookn

Great pork chops! Cut the recipe in half but made the full amount of the sauce. And I am glad I did, it is full of flavour. I did not use the cherry tomatoes, I used small ones from my garden and cut them small. Thank you Derf for sharing!

5.0

review by:
(22 Sep 2013)

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Fun facts:

The chilli powder used in this recipe is a popular ingredient in Mexican cuisine, and is named after the Aztec Nahuatl word "chilli".

The cilantro used in this recipe is also known as "coriander" and was used in ancient Egyptian cuisine, and is still used in many recipes today, including celebrity chef Jamie Oliver's famous "Coriander and Chilli Lamb".