Mexicali Pork Chops
The green chiles in this recipe are mildly hot, but do feel free to adjust the amount to suit your family's tastes. Serve with mixed greens, cornbread and orange slices.
4 boneless pork center loin chops, 1 1/2-inch thickness
1 (4-ounce) can diced green chiles
2 teaspoons oregano
2 garlic cloves, minced
2 teaspoons ground cumin
4 tablespoons cider vinegar
2 teaspoons vegetable oil
- In blender container, place chiles, oregano, garlic, cumin, and vinegar. Puree until smooth. Marinate chops in mixture 4 to 24 hours, refrigerated.
- Heat oil in heavy skillet. Remove chops from marinade (reserve marinade), pat dry, and brown 7 to 8 minutes on each side.
- Add reserved marinade to skillet and bring to a boil, cook over medium heat for 3 minutes. Serve pan sauce with chops.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 162 calories Protein 22 grams Fat 7 grams Sodium 38 milligrams Cholesterol 55 milligrams Saturated Fat 2 grams Carbohydrates 1 grams Fiber 0 grams.
Adapted recipe and photograph provided courtesy of National Pork Board.