Conga Lime Pork Chops are a little bit sweet, a little bit spicy, and are an easy weeknight meal. This recipe was originally published in June of 2012 but I thought that the photos and the content needed a bit of updating.
While I often take recipes that are cooked in the oven and change them into slow cooker or Instant Pot recipes I rarely take slow cooker recipes and change them into stove top recipes. This is one of the first recipes I ever did that with and I ended up with a quick and easy weeknight meal which works well with my busy schedule.
One of the things I like best about this recipe is that it doesn't have many ingredients in it but it still manages to pack a lot of flavor. Chipotle peppers have a lot of smoky heat to them so they should be used sparingly but according to your own preference. Because there is molasses in the dish it helps to even out the heat.
These pork chops are cooked on a stove top then removed from the pan so the sauce can be made. The sauce is simply onions, garlic, chipotle peppers, molasses, and lime juice. It thickens up nicely and coats the pork chops to really give them a lot of flavor.
I usually serve this dish over top of mashed potatoes to help tame the heat but it would be great over rice as well.
Pro Tips & Substitutions:
- You could totally use this same sauce and put it in a slow cooker with a pork loin for 8 hours. Shred the pork and use it as tacos.
- If you don't have pork chicken works well in this recipe.
- If you don't want to buy molasses just for this recipe you can substitute dark corn syrup or honey.
- Make sure you boil the sauce long enough for it to become thick and sticky otherwise the flavor won't stick to the pork chops.
- 1 lb. boneless pork chops
- 1 t. salt
- 1 t. black pepper
- 1 T. olive oil
- ½ onion, chopped
- 4 garlic cloves, minced
- ¼ c. water
- 1 chipotle pepper in adobo sauce, minced
- 1 T. molasses
- 2 T. lime juice
1. Heat the olive oil in a large skillet over medium high heat.
2. Sprinkle the pork chops with salt and pepper. Place in the skillet and cook 3-4 minutes on each side or until cooked through. Remove from the pan and keep warm.
3. Add the onion and garlic to the same skillet and saute for 3 minutes or until the onion is translucent.
4. Pour the water into the skillet along with the chipotle peppers and molasses. Stir to remove brown bits from the bottom of the pan. Bring to a boil then reduce heat and simmer for 5 minutes.
5. Stir in the lime juice and add the pork chops to the pan. Cook for several minutes or until the sauce coats the pork chops.
Recipe adapted from Taste of Home
Amount Per Serving: Calories: 319Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 85mgSodium: 690mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 31g