I through this together one night when I was tired after a long day at work but didn't want to eat plain chops. The chili-lime seasoning is readily available in the ethnic food aisle of grocery stores in areas with a large Hispanic population or it can be obtained at Latin grocery stores. I have the Klass brand, but there are others that are just as good. This recipe is flavorful but not spicy. If you want spicy feel free to add additional hot chilies. Be sure to get pork chops that do NOT have "broth" or "flavoring solution" added because they have too much salt and the company-added seasonings tend to overpower recipe ingredients.
My Private Note
Units: US | Metric
- 1Measure and mix dry seasonings.
- 2Rub seasoning mix on pork chops.
- 3Saute pork chops in skillet over medium heat, turning once, until nearly cooked. Use a little olive oil in the pan if chops are lean enough to be likely to stick.
- 4Turn heat to very low, sprinkle sherry over chops, and cover the pan.
- 5Let chops sit about 5 minutes or until fully cooked. Chops should be nicely browned and not dried out.
- 6Remove to a serving platter and pour any pan juices overtop.
- 7Note: Chili-lime pork chops could get MUCH fancier with the use of fresh lime juice, lime zest, specific varieties of chilies, etc. but this easy version was what I was up to after a 10 hour shift in the near-100-degree heat.
- 8Note: This would be very good cooked on the grill and served with sauteed onions and peppers.
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Nutritional Facts for Easy Chili-Lime Pork Chops
Serving Size: 1 (163 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 267.2
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 4.5 g
- Cholesterol 104.3 mg
- Sodium 83.7 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 31.3 g
The following items or measurements are not included: