Southwestern Pork Chops
This recipe uses southwest ingredients to make a tasty and tender porkchop that is still low in calories. It is also easy to put into the marinade in the morning and simply cook later in the day for dinner.
4 (6 ounces each) lean boneless pork chops
4 cloves garlic, crushed
1 teaspoon South West Hot Pepper Sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
2 tablespoon of cilantro
Fresh black pepper to taste
Juice of ½ lime (about 1 tablespoon)
Zest of lime (about 1 teaspoon)
Trim any fat off pork. In a large bowl season pork with garlic, hot pepper sauce, cilantro, cumin, chili powder, paprika, and pepper. Add lime juice and lime zest. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
When you are ready to cook, line a broiler pan with foil for easy clean-up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned. Alternatively, grill pork chops on the outdoor grill over high heat, 4-5 minutes per side until the internal temperature reaches 145 degrees.
Serve topped with remaining marinade and garnished with avocado and cilantro.
Serving size: 1 pork chop