Sweet Spiced Cancun Chops



  • 4 boneless pork chops (1/2-inch thick)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons jalapeno pepper jelly
  • 1 tablespoon lime juice
  • 11 1/2 ounces salsa (chunky style)
  • 8 ounces tomato sauce
  • 2 teaspoons unsweetened cocoa
  • 1 avocado (small, peeled and sliced)
  • 1/2 red onion (thinly sliced)
  • fresh cilantro


  1. In small bowl, combine chili powder, cumin, cinnamon, garlic salt and pepper. Rub mixture on pork chops. Heat oil in large non-stick skillet over medium-high heat. Brown chops on each side, about 5-6 minutes total; add pepper jelly and lime juice to skillet; cook and stir until chops are glazed and until internal temperature on a thermometer reads 145 degrees F. Remove from skillet and keep warm for 3-5 minutes.
  2. Place salsa, tomato sauce and cocoa in skillet; cook and stir over medium heat until liquid is reduced and thickened, about 5 minutes. Place sauce on serving platter; top with chops. Place avocado slices and red onion slices between chops and garnish with fresh cilantro.
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