Hacienda Pork Chops Grande
Elevate your weeknight dinners with Hacienda Pork Chops Grande—a bold and flavorful recipe that fuses smoky spices and zesty ingredients into a one-skillet masterpiece. Juicy bone-in pork chops are rubbed with a robust seasoning blend of cumin, smoked paprika, and garlic powder, then seared to golden perfection. They're nestled into a vibrant, saucy medley of tomatoes, green chilies, and savory aromatics, all simmered to perfection in a single oven-safe skillet. A final flourish of fresh cilantro and a splash of lime juice brightens the dish, creating a balance of hearty and fresh flavors. Perfectly paired with rice or beans, this easy, oven-baked recipe packs irresistible Tex-Mex-inspired flair for a wholesome, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 ounces diced tomatoes, canned
- 2 tablespoons tomato paste
- 4 ounces green chilies, diced
- 1 cup chicken broth
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the cumin, smoked paprika, garlic powder, salt, and black pepper.
Pat the pork chops dry with a paper towel and rub the spice mixture evenly over both sides of the pork chops.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork chops for 2-3 minutes on each side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes, tomato paste, green chilies, and chicken broth. Mix well and bring to a gentle simmer.
Nestle the seared pork chops back into the skillet, ensuring they are partially submerged in the sauce.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Carefully remove the skillet from the oven. Stir in the chopped fresh cilantro and lime juice into the sauce.
Serve the pork chops hot, spooning the sauce over the top. Pair with rice, beans, or a side of your choice for a complete meal.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 23.8 g | ||
| Protein | 205.1 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4468 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
