Thursday, October 24, 2013

Chili Lime Pork Chops

I have a secret. I have an odd obsession with cookbooks. But only the ones that have pictures to go along with the recipe, and I mean every recipe. Those are the only cookbooks I seem to buy, and I know I can't be the only one. This recipe grabbed me as I was looking through my new Paleo cookbook. I'm trying to cook a variety of foods these days and this was a nice break from the usual chicken or fish recipes. It's healthy, quick to prepare, and can easily be a freezer meal (freeze the sauce separately and add to pork in the skillet the day you'd like to cook it).

Chili Lime Pork Chops
PREP: 20 minutes           COOK: 6 minutes            READY IN: 26 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 2-3 lbs pork tenderloin
  • 2 tablespoons coconut oil
  • sea salt and pepper to taste
  • 3 tablespoons lime juice
  • zest of 1 lime
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup cilantro
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cut pork tenderloin into thick cubes, about 3/4 inch thick.
  2. To prepare the sauce, add all sauce ingredients to a food processor and blend until smooth. 
  3. Heat skillet over medium heat with coconut oil. Sprinkle pork with sea salt and pepper and add to pan. Cook for 1-2 minutes or until bottom starts to brown. Turn pork over and cook for another 1-2 minutes. 
  4. Add sauce to skillet with pork and cook until pork is cooked through, about 4 minutes. 
  5. Serve pork with sauce poured over it.


10 oz pork= 1 serving   460 calories  20.6g fat  6.5g carbs   59.6g protein   4.7g sugar   

Recipe adapted from Make Ahead Paleo by Tammy Credicott
Linking up here.

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