Notable flavors from a frozen margarita highlight this sophisticated but easy pork chop dish. Serve with corn on the cob, warm corn tortillas and sautéed spinach.

Margarita Pork Chops

4 (3/4-inch) thick boneless pork rib chops
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
2/3 cup chicken broth
1 tablespoon lime juice
1 teaspoon cornstarch
1/2 teaspoon granulated sugar
3 tablespoons chopped fresh cilantro
1 tablespoon tequila

1. Season chops with coriander, salt and pepper.
2. Heat oil in large nonstick skillet over medium-high heat, brown chops on both sides, turning once, about 7 to 8 minutes. Remove chops from skillet; keep warm.
3. In small bowl stir together broth, lime juice, cornstarch and sugar; add to skillet, cook and stir until bubbly. Stir in cilantro and tequila; serve sauce over chops.

Serves 4.

Wine suggestion: Serve with a chilled Sauvignon Blanc, Viognier or cold beer.

Nutrition Facts: Calories 160 calories Protein 20 grams Fat 6 grams Sodium 280 milligrams Cholesterol 50 milligrams Saturated Fat 1 grams Carbohydrates 2 grams Fiber 0 grams

Recipe provided courtesy of Pork, Be Inspired®.