Margarita Pork Chops
Notable flavors from a Margarita cocktail highlight this sophisticated but easy pork chop dish. Serve with corn on the cob, warm flour or corn tortillas and sautéed summer squash.
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 granulated sugar
3 tablespoons chopped fresh cilantro
1 tablespoon tequila
- Season chops with coriander, salt and pepper.
- 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.
- 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.