Picante Pork Chops
Spice up your dinner routine with these bold and flavorful Picante Pork Chops! Featuring tender, bone-in pork chops seared to golden perfection and simmered in a zesty, tomato-based sauce infused with smoked paprika, cumin, and a touch of jalapeño heat, this dish delivers a burst of rich, smoky, and tangy flavors in every bite. A touch of red wine vinegar adds depth to the sauce, while fresh cilantro and optional lime wedges provide a bright and refreshing garnish. Ready in just 45 minutes, this one-pan wonder is perfect for weeknight meals or an impressive dinner party centerpiece. Pair with rice or crusty bread to soak up the irresistible sauce, and get ready to savor a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 medium onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned, with juice)
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh cilantro, chopped
- 4 lime wedges (optional, for serving)
Instructions
Season the pork chops on both sides with salt, black pepper, smoked paprika, cumin, and garlic powder. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear them for 3-4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, add the diced onion and chopped jalapeño. Sauté for 3-4 minutes until softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Add the chicken broth, diced tomatoes, and red wine vinegar to the skillet. Stir well to combine and bring the mixture to a simmer.
Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let the pork chops cook for 15-20 minutes, or until they are cooked through and reach an internal temperature of 145°F (62.8°C).
During the last 2 minutes of cooking, sprinkle the chopped cilantro over the pork chops and sauce.
Serve the Picante Pork Chops hot, spooning plenty of sauce over each chop. Garnish with lime wedges, if desired.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 18.3 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3892 mg | 83% | |
*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.
