Pork Chops Santa Fe
Transform your dinner table with the bold, Southwestern flavors of Pork Chops Santa Fe, a vibrant one-skillet meal that's as comforting as it is flavorful. Juicy, seasoned boneless pork chops are seared to golden perfection and nestled into a colorful medley of sautéed onions, bell peppers, and zesty canned diced tomatoes spiked with green chilies. Smoked paprika, cumin, and chili powder infuse the dish with an irresistible depth, while a final layer of melted cheddar cheese adds a creamy finish. Quick enough for a busy weeknight yet impressive enough for entertaining, this dish pairs perfectly with rice, mashed potatoes, or warm tortillas for a complete meal. Garnished with fresh cilantro, Pork Chops Santa Fe is a delicious way to bring the taste of the Southwest to your kitchen in just 45 minutes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoons garlic powder
- 1 medium yellow onion
- 1 large red bell pepper
- 1 large green bell pepper
- 1 14-ounce can canned diced tomatoes (with green chilies)
- 0.5 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro
Instructions
Season the pork chops with salt, black pepper, ground cumin, chili powder, smoked paprika, and garlic powder on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, until browned. Remove from the skillet and set aside.
Thinly slice the yellow onion, red bell pepper, and green bell pepper. In the same skillet, add the vegetables and sauté for 5-6 minutes, until softened and slightly charred.
Stir in the canned diced tomatoes (including their juices) and chicken broth. Mix well to combine and bring to a simmer.
Return the pork chops to the skillet, nestling them into the vegetable mixture. Cover with a lid and simmer for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from heat. Sprinkle shredded cheddar cheese evenly over the top and cover with the lid again for 2-3 minutes, allowing the cheese to melt.
Garnish with freshly chopped cilantro and serve hot. This dish pairs well with rice, mashed potatoes, or warm tortillas.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 24.9 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1007 mg | 77% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3292 mg | 70% | |
*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.
