Southwest Pork Chops
Elevate your weeknight dinners with these bold and flavorful Southwest Pork Chops! Featuring tender, bone-in pork chops seasoned with a smoky blend of cumin, smoked paprika, chili powder, and garlic, this recipe strikes the perfect balance of spice and zest. Sautéed bell peppers, onions, and garlic add vibrant color and texture, while a simmering tomato and chicken broth sauce infuses every bite with rich, hearty flavor. A splash of lime juice and a garnish of fresh cilantro bring a zesty, herbaceous finish to this dish. Ready in just 45 minutes, these pork chops are perfect served over rice or quinoa to soak up the savory sauce. Load up on irresistible Southwest flair with this one-skillet masterpiece!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (with juices)
- 0.5 cup chicken broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Pat the pork chops dry with paper towels and set them on a plate.
In a small bowl, combine cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the pork chops.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the pork chops for 3-4 minutes on each side, until golden brown. Remove the pork chops from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced red bell pepper, green bell pepper, and chopped onion. Sauté for 5-7 minutes, or until the vegetables soften.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced tomatoes (including their juices) and chicken broth to the skillet. Stir well to combine and bring the mixture to a simmer.
Nestle the seared pork chops back into the skillet, ensuring they are partially submerged in the sauce. Cover the skillet with a lid and reduce the heat to low. Let the pork chops simmer for 15-20 minutes, or until they are cooked through and reach an internal temperature of 145°F (63°C).
Stir in the lime juice and sprinkle the chopped cilantro over the top of the dish just before serving.
Serve the Southwest Pork Chops with the tomato and pepper sauce spooned over the top. Pair with rice, quinoa, or a side of your choice for a complete meal.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 993 mg | 21% | |
*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.
