February Recipes

Fiesta Lime Pork Chops

Fiesta Lime Pork Chops
Hands On:
45 minutes
Total Time:
80 minutes
Serves:
4

Ingredients

  • ⅓ cup water
  • ¼ cup fresh lime juice
  • 1 tbsp salt-free fiesta lime seasoning
  • 2 tbsp fresh ginger root, grated
  • 1 tbsp Hy-Vee honey
  • 3 clove(s) garlic, minced
  • 2 (4-in.) stalks lemongrass, finely chopped
  • 1 Fresno pepper, sliced, plus additional for garnish
  • 4 (3- to 4-oz.) boneless pork loin chops, 1-1/2-in. thick
  • 2 tbsp Gustare Vita olive oil
  • 1 small head red cabbage, cut into 8 wedges
  • 3 tbsp Gustare Vita olive oil, divided
  • 2 cups fresh carrots, spiralized
  • Lime wedges, for garnish
  • Green onions, sliced, for garnish
  • Fresh cilantro, for garnish
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Preparation

1
Combine water, lime juice, salt-free fiesta lime seasoning, ginger, honey, garlic, lemongrass, and 1 sliced Fresno pepper in a medium bowl. Cover and set aside ½ cup marinade for vegetables.
2
Place pork chops in a large resealable plastic bag. Pour remaining marinade over pork; seal bag. Turn bag to evenly coat pork with marinade. Refrigerate 2 hours or overnight, turning bag occasionally.
3
Preheat oven to 375°. Line a large rimmed baking pan with foil. Place a wire rack in pan; lightly spray rack with nonstick spray. Remove pork chops from marinade; discard marinade. Arrange pork chops on one-half of the prepared wire rack in pan. Arrange cabbage wedges on remaining half of wire rack.
4
Combine ¼ cup reserved marinade and 2 tablespoons olive oil; spoon half of the marinade-oil mixture over cabbage wedges. Bake 15 minutes. Turn pork chops over and brush both pork chops and cabbage with remaining marinade-oil mixture. Bake 10 to 15 minutes or until pork reaches 145°. Transfer pork chops to a cutting board; cover with foil to keep warm. Continue baking cabbage for 20 to 25 minutes or until tender. Remove from oven and set aside.
5
Heat remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add spiralized carrots; cook 3 to 5 minutes or until softened. Toss carrots with remaining ¼ cup reserved marinade; remove from heat.
6
To serve, arrange pork chops, cabbage, and carrots on 4 serving plates. Garnish with chopped Fresno pepper, lime wedges, green onions, and cilantro, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:280
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 55mg 18%
Sodium: 140mg 6%
Total Carbohydrate: 31g 11%
Dietary Fiber: 5g 18%
Sugars: 13g 26%
Protein: 23g 46%

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