Pan Seared Pork Chops with Corn Salsa
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5.0
3 reviews
Excellent
Pan Seared Pork Chops with Corn Salsa
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These tender, juicy, bone in pork chops are are pan seared to lock in the flavors and juices, then served with a sweet corn salsa to perfectly compliment the savory pork. This makes a quick, wholesome, and filling meal that won't weigh you down!
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Ingredients
- 2 lbs bone in pork chops (about 4)
- 2 tbsp lime juice (juice from 1/2 lime)
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 3 tbsp vegetable oil
For the corn salsa
- 1 cup frozen corn thawed
- 1/2 cup black beans drained and rinsed
- 1/4 cup red bell pepper finely chopped
- 1/4 cup cilantro finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon fresh jalapeno finely chopped
- 1 teaspoon lime juice
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
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Instructions
For the Corn Salsa
- Combine all corn salsa ingredients in a medium bowl. Let rest in the refrigerator for flavors to meld.
For the Pork Chops
- Combine the garlic and onion powder, lime juice, chili powder, smoked paprika, salt and 2 tbsp oil to make the marinade.
- Place pork chops in a container or zip top bag and cover with the marinade on all sides. Let rest 10-30 minutes in the refrigerator.
- Heat the remaining 1 tbsp oil in a large skillet over medium high heat. Place pork chops in the hot pan and sear on each side for 2 minutes. Then cover the pan and reduce heat to low cooking for 5-8 more minutes or until the pork chops are cooked through to 145˚F
- Remove the pork chops from the pan and let rest 3-5 minutes.
- Serve each pork chop topped with about 1/2 cup corn salsa on top.
Notes
- Substitutions —
- How to Store — To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze — This dish can be made ahead of time and makes great for meal prep. Store in the freezer for up to 6 months. *I do not suggest freezing the corn salsa. The texture will degrade while freezing.*
- How to Reheat —
- Corn — use fresh corn that has been cooked and cut from the cob, or even canned corn in a pinch.
- Pepper — Any pepper would be delicious if you choose to switch it out for what you have on hand - yellow or orange work, and green can too although it is isn’t as sweet.
- Red onion – I prefer red onion, but yellow, white, or vidalia can be used, too.
- in the refrigerator for 3-4 days
- in the freezer up to a month
- Salsa – store up to 3-4 days in the refrigerator
- Combine the oil, lime juice, paprika and chili, garlic, and onion powders in a zip top bag or container.
- Add the pork chops and toss around to cover all sides of the meat.
- Freeze.
- When ready to use, thaw in the refrigerator for 24-48 hours.
- Cook as directed.
- When ready to eat, reheat in the microwave, or on the stovetop.
Nutrition Information
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Serving
1pork chop
Calories
462kcal
(23%)
Carbohydrates
18g
(6%)
Protein
39g
(78%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
8g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
542mg
(23%)
Potassium
861mg
(25%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
689IU
(14%)
Vitamin C
23mg
(26%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1pork chop | |
| Calories | 462kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 542mg | 23% |
| Potassium | 861mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 689IU | 14% |
| Vitamin C | 23mg | 26% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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