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Mexicali Pork Chops
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1/2 cup canned green chilies, chopped
2 tsp oregano
2 clove garlic, minced
2 tsp ground cumin
1/4 cup cider vinegar
4 large America's cut pork chops -- 1-1/2" 37mm thick
2 tsp oil
Place first 5 ingredients in a food processor or blender and purée until smooth. Arrange pork in bottom of a non-reactive pan or dish. Pour vinegar mixture over chops, turning to coat. Cover and marinate chops in mixture 4-24 hours in refrigerator. Heat oil in a heavy nonstick skillet over medium high heat. Remove chops from marinade and pat dry. Discard marinade. Sauté chops 7-8 minutes per side, until just cooked throughout.
Per Serving: 271 Calories
17g Fat
4 Carbs
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