2 to 4 people
Kim's StoryOh, 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.
size thin sliced breakfast pork chops
acini de pepe pasta
roasted green chiles
diced tomatoes with green chiles
4 or 5 Tbsp
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
minced or chopped cilantro
squeeze of fresh lemon over the pork chops
1Rinse your pork chops off with water and pat dry. Then add either fresh lemon juice and cracked pepper or lemon pepper and montreal steak seasoning. (I prefer the fresh juice and cracked black pepper.)
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.)
2Prepare you pasta as directed on box.
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.
3Remove pasta and drain. Place in bowl and add tomatoes, green chiles, tomato paste, sugar, garlic and onion powder along with chopped cilantro. Add salt and pepper to taste.