Lime Pork With Peppers Recipes

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GARLIC-LIME PORK CHOPS



Garlic-Lime Pork Chops image

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

¾ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon chili powder
¼ teaspoon garlic powder, divided
⅛ teaspoon paprika
⅛ teaspoon onion powder
1 ½ pounds pork chops
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons lime juice
2 teaspoons garlic powder

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



Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn image

Provided by Aria Kagan

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

4 limes, juiced
2 tablespoons chile powder
1 Hungarian Wax pepper, roughly chopped* (See Cook's Note)
1 pork tenderloin, trimmed (about 10 ounces)
3 cups chicken stock
1 cup fine cornmeal
1/4 cups chopped Hungarian Wax peppers (about 1 pepper)
1/4 cup crema Mexicana
2 tablespoons butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
1/2 cup chopped Hungarian Wax peppers (about 2 to 3 peppers)
Kernels from 4 ears of fresh corn
1/2 cup queso fresco

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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