Preheat oven to 450 degrees. Place a wire rack on a large rimmed baking pan. Spray rack with nonstick spray; set aside.
A homemade spice rub brings sweet and spicy flavor to baked pork chops. Serve with lettuce, avocado, tortilla strips, and a two ingredient dressing for a southwestern-inspired salad.
Servings and Ingredients
|1 tbsp. Hy-Vee granulated sugar|
|1 tbsp. Hy-Vee paprika|
|1 ½ tsp. Hy-Vee garlic powder|
|1 ½ tsp. That's Smart! onion powder|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee cayenne pepper|
|1 ½ lbs. Hy-Vee True boneless top loin pork chops, 1-inch-thick|
|½ c. Hy-Vee light sour cream|
|1 tbsp. fresh lime juice|
|½ tsp. fresh cilantro, finely chopped, plus additional for garnish|
|4 c. Hy-Vee Italian blend salad greens|
|1 avocado, peeled, seeded, and cut into wedges|
|Hy-Vee Santa Fe-style tortilla strips, for ganrish|
Things To Grab
- Hy-Vee nonstick cooking spray
- Wire cooling rack
- Large rimmed baking pan
- 2 small bowls
- Meat thermometer
- Aluminum foil
- 4 serving plates
Combine sugar, paprika, garlic powder, onion powder, salt, and cayenne pepper in a small bowl. Pat pork chops dry with paper towels. Rub seasoning mixture evenly onto pork chops. Place chops on prepared rack. Bake for 15 to 20 minutes or until done (145 degrees). Transfer chops to a cutting board; cover loosely with foil and let stand for 5 minutes.
Meanwhile, for dressing, combine sour cream, lime juice, and 1/2 teaspoon cilantro in a small bowl. To assemble salads, divide greens among four serving plates. Cut pork into slices; arrange on greens. Add avocado wedges. Drizzle with dressing and serve with tortilla strips. Garnish with additional cilantro, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 85mg
- Sodium: 690mg
- Total Carbohydrates: 14g
- Protein: 31g