Lemon Pepper Pork Chops over Spicy Tomato Chile Pasta
|Serves:||2 to 4 people|
|4 medium||size thin sliced breakfast pork chops|
find more delicious recipes at www.porkbeinspired.com
|1/2 box||acini de pepe pasta|
|1 can(s)||roasted green chiles|
|1 can(s)||diced tomatoes with green chiles|
|1 Tbsp||tomato paste|
|1 tsp||garlic powder|
|1 tsp||onion powder|
|4 or 5 Tbsp||chopped cilantro|
|SEASONING FOR PORK CHOPS|
|lemon pepper or fresh lemon juice and cracked pepper|
|montreal steak seasoning|
|vegetable oil for pan|
|salt and pepper to taste|
|4 slice||of lemon|
|1 Tbsp||minced or chopped cilantro|
|1||squeeze of fresh lemon over the pork chops|
Oh, I love lemon pepper pork chops and so this is what I made for dinner tonight.
The first time I had lemon pepper chops was when I lived in San Antonio, Texas and Lupita (a friend of mine) would make it for breakfast and serve it with refried beans and homemade tortillas. It was delish!
Well, I would of served it that way tonight but my husband doesn't like refried beans by themselves. So I decided I would make some spicy pasta instead.
Hope you enjoy.
Now refrigerate for 15 to 30 minutes.
[Note: If using lemon pepper seasonings from store please be cautious of the amount of salt. If it has alot of salt in it, use sparingly on your chops.)
Pour vegetable oil in your skillet and put on medium heat. When hot, remove chops from frig and place them individually into pan. Cook for 3 to 4 minutes on each side. Squeeze some fresh lemon over chops while in pan. Remember these are very thin chops and cook up quickly.