GARLIC-LIME PORK CHOPS
These deliciously seasoned, slightly spicy pork chops can be eaten as-is for a great main dish or turned into pork tacos. They are really quick and easy.
Provided by Cheryl Thompson
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
- Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
- Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 2.5 g, Cholesterol 69.5 mg, Fat 15.6 g, Fiber 0.4 g, Protein 22 g, SaturatedFat 6.5 g, Sodium 510.6 mg, Sugar 0.6 g
CHILI-LIME PORK TENDERLOIN OVER SOFT POLENTA WITH HUNGARIAN WAX PEPPERS AND CORN
Provided by Aria Kagan
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Stir together the lime juice, chile powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
- In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
- Preheat a grill or grill pan over high heat.
- Remove the pork from the marinade and let it come to room temperature.
- In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
- Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
- To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture.
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- In a bowl, mix the chili powder, cumin and coriander. Set aside. Place the pork, peppers and onion in a baking dish. Rub all with the garlic seasoning paste, then sprinkle with the spice mixture, patting a generous amount on the pork. Cover and refrigerate for 30 min. or up to 24 hrs.
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