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Notable flavors from a frozen margarita highlight this sophisticated but easy pork chop dish. Serve with corn on the cob, warm corn tortillas and sautéed spinach.

Margarita Pork Chops

4 (3/4-inch) thick boneless pork rib chops
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
2/3 cup chicken broth
1 tablespoon lime juice
1 teaspoon cornstarch
1/2 teaspoon sugar
3 tablespoons chopped fresh cilantro
1 tablespoon tequila

1. Season chops with coriander, salt and pepper.
2. Heat oil in large nonstick skillet over medium-high heat, brown chops on both sides, turning once, about 7 to 8 minutes. Remove chops from skillet; keep warm.
3. In small bowl stir together broth, lime juice, cornstarch and sugar; add to skillet, cook and stir until bubbly. Stir in cilantro and tequila; serve sauce over chops.

Serves 4.

Wine suggestion: Serve with a chilled Sauvignon Blanc, Viognier or cold beer.

Nutrition Facts
Calories 160 calories
Protein 20 grams
Fat 6 grams
Sodium 280 milligrams
Cholesterol 50 milligrams
Saturated Fat 1 grams
Carbohydrates 2 grams
Fiber 0 grams

Recipe provided courtesy of Pork, The Other White Meat.