Whole30 Coriander Lime Pork Chops with Peppers and Onions

Here’s a fantastic recipe and it’s an absolute must do.  A couple of years ago I found a delicious recipe from Eat Drink Paleo that inspired me to do my own version with pork. Something about the caramelized onions and peppers infused with with the coriander and lime juice is pure magic.  And the fresh avocado salsa takes it over the top.  You will definitely want to have leftovers!  This is the kind of dish that I like to tuck away the extras, so that I can sneak it into a fantastic lunch all my own the next day.  You will find yourself doing the same.

Whole30 Coriander Lime Pork Chops with Peppers and Onions

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For the peppers and onions:

  • 2 red peppers sliced 
  • 2.5 cups of sliced red onion 
  • ½ tsp of sweet paprika 
  • ¼ tsp of red pepper flakes 
  • ¼ tsp chili powder  
  • ½ tsp salt 
  • 2 large garlic cloves, pressed 
  • 2 tbsp apple cider vinegar 
  • 2 tbsp Extra Virgin olive oil

For Pork chops:

  • 1 tsp salt 
  • ½ tsp pepper 
  • 2 tbsp olive oil 
  • 4 boneless pork chops, ¾ -1″ thick 
  • 2 tbsp Extra Virgin olive oil

For sauce:

  • 1 tbsp lime zest 
  • 2 tbsp lime juice 
  • 1 tsp coriander powder  
  • 2 tbsp clarified butter 

For avocado salsa: 

  • 1-2 large avocados, cut into chunks 
  • 2 tbsp of lime juice 
  • 4 tbsp chopped cilantro 
  • Pinch of salt 

Sprinkle pork chops with salt and pepper on both sides and set aside.   

Cut avocado into chunks and combine with the lime juice, chopped cilantro and salt.  Set aside. 

On medium heat, heat 2 tbsp olive oil in pan, saute the onions for 1 minute, then add the peppers for 5 mins. Then add paprika, red pepper flakes, chili powder, garlic, salt and vinegar. Toss and cook until softened but not browned, (crispy tender) about another 5 (about 10 minutes total). Remove and set aside in bowl.  Wipe the pan clean before starting on the next step, cooking the pork.   

Heat 2 tbsp of olive oil in the pan. Sauté the pork on medium high heat, about 4 minutes on the first side and 3 minutes on the second, 1 minute for the edges, cooking for a total of 8 minutes.  Moving quickly, remove from pan and set aside on plate.   

Turn heat to medium.  Immediately, in the same pan, place clarified butter, lime rind, lime juice and coriander powder, stir and cook on medium until melted and combined, 30 seconds.  Add peppers and onions back in along with the juices from the bowl – toss everything well to coat. Add pork back in and stir some more.  Remove from pan, place on a platter and be sure to get every bit of the sauce from the pan and top the pork chops and vegetables. Serve with the avocado chunks.  

Teri’s short cut: To cut down on prep time the day that you are cooking this, slice onions and peppers ahead of time the night before and keep in the refrigerator until you’re ready to use.

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Location nocrumbsleft/Chicago, IL E-mail teri@nocrumbsleft.net Hours I'm happy to provide all my content for free. We do participate in Affiliate advertising programs, including Amazon, to earn a percentage of all products linked through my website.
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