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Prep Time
7 mins
Total Time
25 mins


limes, 1 zested and juiced, 1 quartered
2 tbsp
canola & sunflower oil blend, divided
30 mL
2 tsp
ground cumin
10 mL
1/4 tsp
each salt and pepper
1 mL
bone-in pork chops (about 6 oz/175 g each)
1/2 cup
Roasted Tomato Chipotle Salsa
125 mL
1/2 cup
chopped fresh cilantro
125 mL


Step 1

Preheat oven to 350°F (180°C). In a large bowl, combine lime zest, 2 tsp (10 mL), lime juice, 1 tbsp (15 mL) oil, cumin, salt and pepper. Add pork to mixture and coat well. Heat remaining oil in a large over-safe skillet over medium-high heat. Add pork and brown 2 min. per side, working in batches if needed.

Step 2

Add remaining lime juice to pan, scraping up and blending in brown bits. Transfer pan to oven, and roast pork 8 to 10 min. Remove pan from oven, transfer pork to a plate, top with salsa and loosely cover with foil. Reduce pan juices over medium heat until slightly thickened, 2 min. To serve, spoon pan juices over pork chops, sprinkle with cilantro and squeeze juice from remaining lime over top.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
13 g
Saturated Fat:
2 g
5 g
1 g
60 mg
21 g
390 mg
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