Cumin-Lime Pork Chops with Cabbage Slaw and Tomato Salsa

Four browned pork chops get a measured cumin-lime seasoning, with crunchy cabbage slaw and a quick tomato-cilantro salsa on the side.

Browned chops on a white plate with onion rings, a chopped vegetable side and a cup of red sauce.

4 servings per full batch · About 20 minutes hands-on; about 35 to 40 minutes total depending on chop thickness.

https://cyrusramsey.com/cumin-lime-pork-chops-cabbage-slaw-tomato-salsa/

Ingredients

Pork chops

  • 4 (5 to 6 ounces each, about 1 inch thick) boneless pork chops, patted dry
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Cabbage slaw

  • 3 cups thinly sliced green cabbage
  • 1 teaspoon honey

Shared slaw and salsa ingredients

  • 3/4 teaspoon fine salt, divided equally between the slaw, salsa, and chops
  • 2 tablespoons olive oil, divided
  • 1/4 cup thinly sliced red onion, divided
  • 2 tablespoons fresh lime juice, divided, plus wedges to serve

Tomato salsa

  • 1 cup ripe tomato, seeded and diced
  • 2 tablespoons chopped fresh cilantro

Method

Recipe by Heather Schiefelbein.

  1. Toss the cabbage and half of the red onion with 1 tablespoon lime juice, the honey, 1 tablespoon olive oil, and 1/4 teaspoon of the salt. Let the slaw stand while you prepare the chops and salsa; toss again before serving.
  2. Stir the diced tomato with the remaining red onion, cilantro, remaining 1 tablespoon lime juice, and 1/4 teaspoon of the salt. Set aside as a fresh salsa.
  3. Mix the cumin, smoked paprika, black pepper, and remaining 1/4 teaspoon salt. Pat the chops dry and season both sides. Heat a large heavy skillet over medium-high heat and add the remaining 1 tablespoon olive oil. If the chops do not fit without crowding, cook them in batches.
  4. Sear the chops until browned, about 3 to 4 minutes per side. Reduce the heat to medium and continue cooking, turning as needed, until a food thermometer in the thickest part reads 145 degrees F (63 degrees C). Thicker chops may need several extra minutes. Transfer to a clean plate and let rest at least 3 minutes.
  5. Toss the slaw. Serve one chop per person with cabbage slaw and tomato salsa; add lime wedges at the table.

Serving, useful notes and storage

  • This stock photograph is serving inspiration; it does not establish the recipe quantities or seasoning.
  • Use a thermometer: USDA FSIS recommends 145 degrees F (63 degrees C) for whole pork chops followed by a 3-minute rest. Cooked pork may remain pink; color alone is not a safety test.
  • Keep leftover chops, slaw, and salsa separately in shallow, covered containers. Refrigerate perishable leftovers within 2 hours, or within 1 hour when ambient temperature exceeds 90 degrees F (32 degrees C). Use cooked meat leftovers within 3 to 4 days and reheat leftovers to 165 degrees F (74 degrees C).
  • Photo: Valeria Boltneva / Pexels, photo 8862767. Photo source; Pexels license.