11Ingredients
Calories
25Minutes

Ingredients

  • 4 boneless ribeye (rib) pork chops (3/4-inch thick)
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon vegetable oil
  • 2/3 cup chicken broth
  • 1 tablespoon lime juice
  • 1 teaspoon corn starch
  • 1/2 teaspoon sugar
  • 3 tablespoons fresh cilantro (chopped)
  • 1 tablespoon tequila

Directions

  1. Season chops with coriander, salt and pepper. Heat oil in large nonstick skillet over medium-high heat, brown chops on both sides, turning once, about 8-9 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops from skillet; keep warm. In small bowl stir together broth, lime juice, cornstarch and sugar; add to skillet, cook and stir until bubbly. Stir in cilantro and tequila; serve sauce over chops.
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