Fiesta Lime Pork Chops


Main Dish
Fiesta Lime Pork Chops

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    This recipe is filled with purple power — red cabbage contains lots of vitamin C to promote a healthy heart.

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    Servings and Ingredients

    Serves 4
    ⅓ c. water
    ¼ c. fresh lime juice
    1 tbsp. salt-free fiesta lime seasoning
    2 tbsp. fresh gingerroot, grated
    1 tbsp. Hy-Vee honey
    3 clove(s) garlic, minced
    2 (4-in.) stalks lemongrass, finely chopped
    1 Fresno pepper, sliced, plus additional for garnish
    4 (3- to 4-oz.) boneless pork loin chops, 1-1/2-in. thick
    1 small head red cabbage, cut into 8 wedges
    3 tbsp. Gustare Vita olive oil, divided
    2 c. fresh carrots, spiralized
    Lime wedges, for garnish
    Green onions, sliced, for garnish
    Fresh cilantro, for garnish

    Things To Grab

    • Medium bowl
    • Large resealable plastic bag
    • Large rimmed baking pan
    • Wire rack
    • Hy-Vee nonstick cooking spray
    • Aluminum foil
    • Medium skillet
    • 4 serving plates


    1. Combine water, lime juice, salt-free fiesta lime seasoning, ginger, honey, garlic, lemongrass, and 1 sliced Fresno pepper in a medium bowl. Cover and set aside 1/2 cup marinade for vegetables.

    2. Place pork chops in a large resealable plastic bag. Pour remaining marinade over pork; seal bag. Turn bag to evenly coat pork with marinade. Refrigerate 2 hours or overnight, turning bag occasionally.

    3. Preheat oven to 375 degrees. Line a large rimmed baking pan with foil. Place a wire rack in pan; lightly spray rack with nonstick spray. Remove pork chops from marinade; discard marinade. Arrange pork chops on one-half of the prepared wire rack in pan. Arrange cabbage wedges on remaining half of wire rack.

    4. Combine 1/4 cup reserved marinade and 2 tablespoons olive oil; spoon half of the marinade-oil mixture over cabbage wedges. Bake 15 minutes. Turn pork chops over and brush both pork chops and cabbage with remaining marinade-oil mixture. Bake 10 to 15 minutes or until pork reaches 145 degrees. Transfer pork chops to a cutting board; cover with foil to keep warm. Continue baking cabbage for 20 to 25 minutes or until tender. Remove from oven and set aside.

    5. Heat remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add spiralized carrots; cook 3 to 5 minutes or until softened. Toss carrots with remaining 1/4 cup reserved marinade; remove from heat.

    6. To serve, arrange pork chops, cabbage, and carrots on 4 serving plates. Garnish with chopped Fresno pepper, lime wedges, green onions, and cilantro, if desired.

    Nutrition facts


    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 55mg
    • Sodium: 140mg
    • Total Carbohydrates: 31g
    • Protein: 23g

    Daily Values

    Iron 15%
    Calcium 8%
    Vitamin D 0%
    Potassium 20%