Fiesta pork chops

(from eve4031’s recipe box)

Source: Well Fed

Categories: main dish, paleo, pork


  • 4 large pork chops, bone in or boneless
  • salt and ground black pepper
  • 1 T butter
  • 1/2 onion, diced
  • 1/2 t arrowroot powder
  • 2 cloves garlic, minced
  • 1 t chili powder
  • 1/2 t ground cumin
  • 1/4 t dried oregano leaves
  • 2/3 c chicken broth
  • 1 T lime juice
  • 1 (4 ounce) can diced mild green chiles
  • 1/4 c fresh cilantro leaves, minced


  1. Sprinkle the pork chops exuberantly with salt and pepper. Heat 1/2 tablespoon butter in a large, non-stick skillet over medium-high heat, about 3 minutes.

  2. Add the pork chops to the pan with a little wiggle room around them (work in batches if you need to) and cook on one side, undisturbed, for 4-5 minutes. With tongs, flip the pork over and brown the other side, 4-5 minutes.

  3. Remove the pork from the pan, reduce the heat to medium, and add the onion and arrowroot to the pan. Sauté until soft and golden, about 5-7 minutes.

  4. Add the garlic, chili powder, cumin, and oregano. Cook until fragrant, about 30 seconds.

  5. Add the chicken broth, lime juice, and diced green chilies, then use a wooden spoon to scrape up any brown bits from the bottom of the pan.

  6. Bring to a boil, then simmer and allow to thicken a bit, about 3 minutes. Add 1/2 tablespoon butter to the pan, stir to combine, then place the pork chops back into the pan to reheat and coat them in sauce.

  7. Remove from the heat, sprinkle with cilantro.

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