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  • Writer's pictureTedd Long

Margarita Pork Chops

From Lois Mitchell.

This spread has a classic Mediterranean taste.


¼ cup lime juice

2 tablespoons tequila

2 teaspoons grated lime zest

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

¼ teaspoon garlic powder or “Johnny's Garlic Seasoning"

6 pork loin rib chops about ¾ inch thick (about 2½ to 3 pounds)

2 tablespoons oil, preferably olive oil

1½ teaspoon cornstarch

1 cup chicken broth

½ cup orange juice

2 tablespoons honey

¼ cup chopped fresh cilantro (optional)


In large plastic food storage bag combine juice, tequila, zest, cumin, chili powder, salt and garlic powder. Add chops, turn to coat. Refrigerate 1 to 4 hours or overnight. Remove chops, shaking off excess marinade; reserve marinade. In skillet heat oil over medium-high heat; add chops. Cook, turning once, until browned and no longer pink near bone, about 6 minutes per side. Stir cornstarch into reserved marinade. Add broth, orange juice, marinade mixture and honey to skillet. Bring to boil stirring constantly; cook until thickened, 1 to 2 minutes. Return chops to skillet; stir in cilantro. Cook until heated through, 1 -2 minutes.

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