Source: National Pork Board

Mexicali Pork Chops
Marinated in chilies, garlic and cumin, these chops take on South-of-the-Border flavors. Perfect for a plan-ahead meal that is then cooked in 15 minutes. Serve with cornbread and a mixed green salad.
Serves: 4
Prep Time: 10 minutes (plus marinating time) minutes
Cook Time: 15 minutes


4 ounces chopped canned green chilies
2 teaspoons dried oregano
2 cloves garlic, minced
2 teaspoons ground cumin
1/4 cup cider vinegar
4 boneless pork center loin chops, about 1 1/2-inches thick
2 teaspoons oil

In a blender container, process the chilies, oregano, garlic, cumin, and vinegar until smooth. Put the chops in a non-reactive dish and pour the marinade over them. Turn a few times to coat. Cover and refrigerate for 4 to 24 hours.
Heat the oil in a heavy skillet over medium-high heat. Remove the chops from the marinade and cook 6 to 8 minutes on each side until the internal temperature registers 145°F. Let the chops rest for about 3 minutes before serving.

Per Serving: 162 calories; 7 g fat; 2 g saturated fat; 38 mg sodium; 1 g carbohydrate; 0 g fiber; 22 g protein

Courtesy National Pork Board