Just in time for summer! These Southwestern-inspired pork chops pair well with warm-weather fruits and salads. Recipe adapted from skinnytaste.com.
Serve with a cold glass of milk, brown rice, watermelon, and Dash Diet Oregon’s Cabbage Slaw with Latin Flavors to make a delicious summertime meal.
4 (6 ounces each) lean boneless pork chops
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
Fresh black pepper to taste
Juice of ½ lime (about 1 tablespoon)
Zest of ½ lime (about 1 teaspoon)
Trim any fat off pork. In a large bowl season pork with garlic, cumin, chili powder, paprika, and pepper. Add lime juice and lime zest. Allow pork to marinate at least 20 minutes. Line a broiler pan with foil for easy clean-up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned. Alternatively, grill pork chops on the outdoor grill over high heat, 4-5 minutes per side until the internal temperature reaches 145 degrees.
Serving size: 1 pork chop
200 calories, 4.5 g total fat, 1.5 g saturated fat, 2 g carbohydrates, 38 g protein, 1 g fiber, 400 mg sodium, 863 mg potassium, 43 mg magnesium, 22 mg calcium