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RECIPE:  MEXICAN SPICED PORK CHOPS

This recipe is great for weeknights when you don’t have a lot of time and you need to get something quickly on the table.  

Make your weeknight effort even QUICKER by seasoning the pork chops in advance and sealing in a Ziploc bag in the refrigerator (see COOK'S NOTES at bottom of page).

 

Double the recipes to have leftovers for low-carb snacks, lunch, or meals later in the week.

 

See cooks notes for details.

PREP TIME:  5 min

COOK TIME:  8-10 min

SERVES:   4

INGREDIENTS
FOR THE PORK CHOPS
  • 4 boneless pork chops

  • Salt & pepper to taste​

  • 1 sachet TASTE OF SANTA FE spice bend

  • 3 TBSP (45 ml) olive oil for the rub

  • 1 TBSP (15 ml) Honey

  • 1 TBSP (15 ml) olive oil for the pan

OPTIONAL SAUCE
  • ¼ cup (60 ml) apple cider vinegar

  • Squeeze of honey

  • Knob of butter

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PREPARATION

1)  Season pork chops with salt and pepper on both sides.

 

2)  Mix one sachet of TASTE OF SANTA FE spice blend with olive oil and honey.

 

3)  Divided spice mixture evenly across the top side of the chops, and rub in with the back of a spoon.

4)  Add 1 TBSP olive oil to a hot pan and sear, herb-side down, 3-4 minutes, or until golden brown.

5)  Flip, reduce heat to medium, and cook another 4-5 minutes (until filets are cooked all the way through).

6)  Remove from pan, cover loosly with foil and let rest 5 min before serving.

OPTIONAL SAUCE:   While the pork chops rest,  pour ¼ cup (60 ml) apple cider vinegar in the pan after you have removed the chops, cook for 1 minute on medium heat, stirring constantly.  Turn of the heat, add a squeeze of honey and a small knob of butter and stir until melted through.  Spoon over fillets as desired.

SERVE

Move to individual plates and serve with veggies or salad of choice.  Squeeze a bit of fresh lime over the chops if you have one on hand.

Recipe & Photo Credit:  Cathy Menees

COOKING TIME

 

Cooking times will vary depending on the thickness of the chops.  If you are unsure, check after you’ve cooked the second side for 4 minutes by using a sharp knife to slice into the thickest side of the filet - if it’s pink, keep cooking until it’s white!

 

 

MARINDAE OPTION

 

IF you happen to think about it in advance, follow step 1-3, then place chops in a Ziploc bag, pour in 1/4 cup additional olive oil, seal tightly and refidgerate for 1-3 days.  This will make your chops even more flavorful and tender.  And then that step is already done when you have a busy night – take them out and sear them in a pan.  How easy is that?

 

 

DOUBLE RECIPE?


I often double this recipe and cook the next 4 chops after dinner, then slice them up and store in the fridge.  Reason?  This is such a great staple to have on hand in your fridge – for a low-carb snack, or add to a salad, or add to stir-fried veggies for meals later in the week, when time is tight.

 

COOK'S NOTES

Need to REPLENISH your SPICE BLENDS?

 

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