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Mexican Pork Chops

Featured in

Spice & Spectrum

Servings:

6

Total time:

30 Minutes

In my cookbook, Spice & Spectrum, we invited families of the iCan Dream Center in Chicago to share their favorite recipes, and this is one of the many incredible recipes that helped us develop that cookbook.

Ingredients

  • 6 Center cut bone-in pork chops

  • 1 Cup of all-purpose flour

  • 1 Cup of vegetable oil

  • 1 Tablespoon of cumin

  • 1 Tablespoon of smoked paprika

  • ½ Tablespoon of garlic powder

  • 1 Teaspoon of black pepper

  • 1 Tablespoon of seasoned salt

  • 1 Cup of chicken broth

  • 1 Can of fire roasted tomatoes

  • 1 Jalapeño, seeds removed and chopped

  • Juice of 1 lime

  • 1 Tablespoon of chopped cilantro

Directions

  1. Place a large skillet on the stove on medium high. Add the oil to the skillet.

  2. In a large bowl, combine the flour and spices. Mix well.

  3. Coat the chops in the flour. Shake off the excess flour and carefully place the chops in the oil. Allow the chops to cook for about 4 minutes on each side.

  4. Add the remaining ingredients. Cover the skillet with a lid or foil. Reduce the heat to simmer for about 30 minutes. Serve with your favorite rice or pasta.

Mexican Pork Chops
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