Pork Chops with Pico de Gallo
Easy, fast, and flavorful, this Mexican-inspired pork chop gets topped with pico de gallo for a delicious and lean main.
Servings 2
Calories 395kcal
Ingredients
Pico de Gallo
- 1 roma tomato or 5 grape tomatoes, diced small
- 1/4 cup cilantro minced
- 1 green onion sliced thin
- 1/2 tablespoon pickled jalapeño about 3 slices, diced small
- 1 teaspoon lime juice or to taste
- salt and pepper to taste
Pork Chops
- 1 lb pork chops 2, 8 ounce chops
- salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- pinch ground cinnamon
- pinch of ground coriander
- 1/2 tablespoon avocado oil
Instructions
- Preheat the oven to 400ºF. Season chops with salt and pepper, to taste then combine the remaining seasonings and sprinkle over the seasoned pork.
- Stir together all the pico de gallo ingredients in a bowl and set aside. Adjust seasoning to taste.
- Heat a cast iron pan over high heat and when hot, add a half tablespoon of avocado oil. When the oil is shimmering, add the pork chops. Sear on each side until browned, about 5 minutes total. Transfer pan to the oven and cook for another 15 minutes, or until the chops reach and internal temperature of 145ºF. Let rest 5 minutes before slicing and serving with the pico.
Notes
To make this for a protein sparing modified fast, I like to use lean pork chops and trim excess fat off then cook the seasoned chops sous vide at 140ºF for 1 hour. Cooked this way, there is no need to add fat so omit the avocado oil.
Nutrition using lean pork chops without oil for a PSMF: Calories: 301 cal, Carbs: 3g, Fiber: 1g, Fat: 9g, Protein: 50g
Nutrition
Calories: 395kcal | Carbohydrates: 3g | Protein: 50g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 152mg | Sodium: 163mg | Potassium: 919mg | Fiber: 1g | Sugar: 1g | Vitamin A: 644IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg