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Turn simple pork chops into something special with a zesty cream sauce and the fresh punch of cilantro and lime all over a bed of rice. You’ll get rave reviews from your guests – guaranteed!
1 Tbsp (15 mL) chili powder
2 tsp (10 mL) grated lime zest
1/2 tsp (2 mL) salt
4 thick (about 1-inch/2.5 cm) boneless pork loin chops
1 Tbsp (15mL) butter, divided
1 onion, halved lengthwise and thinly sliced
2 tsp (10 mL) all-purpose flour
1 cup (250 mL) 10% half- and- half cream
2 Tbsp (30 mL) chopped fresh cilantro
2 Tbsp (30 mL) freshly squeezed lime juice
Preheat the oven to 400°F (200°C).
In a small bowl, combine chili powder, lime zest, and salt; set half aside. Rub remaining chili powder mixture over both sides of pork chops.
In a skillet, melt half of the butter over medium-high heat; sear pork chops for 1-2 minutes per side or until browned; transfer chops to a rimmed baking sheet. Roast in oven for about 12 minutes or until just a hint of pink remains inside.
Meanwhile, return skillet to medium-low heat and melt remaining butter, swirling to coat. Sauté onion for about 5 minutes or until softened and starting to brown; add remaining chili powder mixture and sauté for 1 minute.
Whisk flour into cream and gradually pour into pan, stirring. Simmer, stirring, for about 3 minutes, or until slightly thickened. Remove from heat and stir in cilantro and lime juice –season to taste with pepper. Spoon sauce over rice onto serving plates and top with pork chops; garnish with lime wedges to squeeze over top.
Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca.
If you prefer bone in pork chops, you may need to sear the chops in two batches to avoid crowding the pan which will prevent browning.
If your pork chops are thinner than 1" (2.5 cm) check for doneness after 8 minutes in the oven.
Add 1/4 to 1/2 tsp (1 to 2 mL) chipotle powder with chili powder or 1 tbsp (15 mL) minced chipotle in adobo sauce and 1 thinly sliced apple with onion; add 1 tbsp (15mL) tequila with lime juice.