Jalapeño, the little pepper with the big kick makes this Mexican-inspired dish a favorite. Marinate the chops overnight for the maximum in flavor and pan-broil to seal in the flavor. A chilled fruit salad is a nice complement to the heat of the chops.
4 (4-ounce) boneless pork loin chops, about 1-inch thick
1 (12-ounce) jar pickled jalapeño peppers, undrained
4 teaspoons oregano
2 cloves garlic, crushed
2 teaspoons ground cumin
4 tablespoons cider vinegar
1/2 teaspoon vegetable oil
- Combine jalapeño peppers, oregano, garlic, cumin and vinegar in blender container. Puree. Marinate chops in this mixture 4 to 24 hours. Heat oil in large skillet; remove shops from marinade and panbroil 5 minutes on each side.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 186 calories Protein 26 grams Fat 8 grams Sodium 269 milligrams Cholesterol 66 milligrams.
Recipe and photograph provided courtesy of National Pork Board.