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Nutrition Facts
Serving Size 123 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 410 mg 17%
Total Carbohydrate 1 g 0%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 26 g
Vitamin A 6% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pan Roasted Spiced Pork Chops

Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 h 15 m
8  People


Recipe makes 8 Servings

2 Lb value pack pork chops
1 Tsp ground chipotle pepper
1 Tsp chili powder
1 Tsp paprika
1 Tsp cumin
1 Tsp kosher salt, plus more as needed
1 Tsp black pepper, plus more as needed
1/4 cup(s) vegetable oil, plus more as needed for brushing on pork
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Season pork chops with chipotle pepper, chili powder, paprika, cumin, salt and pepper. Place in a resealable plastic bag. Refrigerate for at least 1 hour.
Once pork has had a chance to marinate remove from oven for 20 minutes while preheating pan.
Place a large cast iron skillet over medium-high heat, until hot. Brush each pork chop with oil and sear on one side for 3 to 4 minutes or until golden brown.
Flip pork chops over, then turn down heat and continue cooking until internal temperature reaches at least 150ºF. Rest for 10 minutes before serving.
Chef's Note: I like to serve pork with a squeeze of lime and a side of crispy potatoes.


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