Margarita Pork Chops
- 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
- 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.
ribeye, ground coriander, salt, black pepper, vegetable oil, chicken broth, lime juice, corn starch, sugar, fresh cilantro, tequila
Taken from www.yummly.com/recipe/Margarita-Pork-Chops-2248508 (may not work)