Thinly cut chops make this
an easy weekday supper. The mole-styled sauce also is great for
grilled meats and is best with either mild or medium salsa. Serve
with rice and a citrus salad.
Sweet Spiced
Cancun Chops
- 4 boneless pork chops,
3/8-inch thick
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
2 tablespoons jalapeno jelly
1 tablespoon lime juice
1 (11 1/2-ounce) jar chunky salsa
1 (8-ounce) can tomato sauce
2 teaspoons unsweetened cocoa
1 small avocado, peeled and sliced
1/2 red onion, thinly sliced
Fresh cilantro sprigs
- In small bowl, combine
chili powder, cumin, cinnamon, garlic salt and pepper. Rub mixture
on pork chops.
- Heat oil in large non-stick
skillet over medium-high heat. Brown chops on each side, about
5 to 6 minutes total; add pepper jelly and lime juice to skillet;
cook and stir until chops are glazed. Remove from skillet and
keep warm.
- Place salsa, tomato sauce
and cocoa in skillet; cook and stir over medium heat until liquid
is reduced and thickened, about 5 minutes.
- Place sauce on serving
platter; top with chops. Place avocado slices and red onion slices
between chops and garnish with fresh cilantro.
Serves 4.
Nutrition Facts
Calories 320 calories
Protein 27 grams
Fat 14 grams
Sodium 1030 milligrams
Cholesterol 60 milligrams
Saturated Fat 3 grams
Carbohydrates 25 grams
Recipe provided courtesy of Pork, The Other White
Meat.
