Pork Chops with Jalapeño Sauce
Spicy with a bit of sweetness, this cilantro, lime, and pepper sauce livens up quickly broiled pork chops. I like to serve this with some simple roast asparagus, which I broil on high for 5 minutes while the pork chops rest.
Servings 2
Calories 324kcal
Ingredients
- 1 pound pork chops boneless and skinless, visible fat trimmed
- 1 teaspoon avocado oil
- salt and pepper to taste
- 1/4 cup cilantro
- 2 tablespoons pickled jalapeño
- 1/4 cup chicken stock
- 1/2 teaspoon gelatin
- 1 tablespoon coconut aminos
- 1 teaspoon lime juice
Instructions
- Preheat your oven’s broiler (or turn the oven to 500ºF) and position the oven rack in the top third of the oven. Line a rimmed baking sheet with foil and rub with a bit of oil and set aside.
- Combine the cilantro, jalapeño, stock, gelatin, coconut aminos, and lime juice in a blender and process until smooth.
- Place the chops onto the prepared baking sheet and sprinkle both sides generously with salt. Broil the pork about 4 inches from the broiler, flipping half way through.
- The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving.
- While the chops cook, add the jalapeño sauce to a small pan. Bring to a simmer and cook until the chops are cooked and rested. The sauce should coat the back of a spoon.
- Slice pork and serve with the sauce spooned over top.
Nutrition
Calories: 324kcal | Carbohydrates: 2g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 558mg | Potassium: 934mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg