Chipotle Teriyaki Pork Chops #WeekdaySupper

     Busy, busy, busy!  It seems like lately I haven't had a moment to sit down and relax either at home or at work.  So by the time dinner rolls around the last thing I want to do is spend hours cooking in the kitchen.  I find that many of the quick meals I find are high in both fat and calories.  That's why I love being part of #WeekdaySupper!  Everyone shares recipes that are quick, easy, and perfect for weeknight cooking.

     I found this recipe for Chipotle Teriyaki pork chops that combined Mexican and Asian flavors.  It sounded amazing.  I made a few adjustments, left off the cheese, and it came together as a healthy and delicious meal.  The sauce on the pork in bursting with flavors of citrus, chitpotle, and soy.  I served it over top of brown rice along with sauteed spinach and kale.  The entire meal was under 400 calories and both Frank and I enjoyed it.


Chipotle Teriyaki Pork Chops (adapted from Taste of Home)
1/4 c. lime juice
1/4 c. orange juice
2 T. soy sauce
1 T. teriyaki sauce
1 chipotle pepper in adobo sauce, minced
2 garlic cloves, minced
1/2 t. ground ginger
1 t. sugar
1 T. ground ancho pepper
1/2 t. chili powder
1 t. salt
1/2 t. oregano
1 t. pepper
1/2 t. cumin
1 T. olive oil
4 boneless pork chops (4 oz. each)

1.  In a small bowl combine the lime juice,  orange juice, soy sauce, teriyaki sauce, chipotle pepper, garlic cloves, ginger, and sugar.

2.  In another small bowl combine the ancho pepper, chili powder, salt, oregano, pepper, and cumin.  Rub the spice mixture on both sides of the pork chops.

3.  Heat the olive oil in a large skillet over medium high heat.  Add the pork chops to the pan and pour a spoonful of sauce over top of each one.  Cook for 4-5 minutes then flip the chops over.  Pour another spoonful of sauce over top of each pork chop.

4.  Continue cooking for 4-5 minutes, spooning additional sauce over the pork chops as needed, until the are cooked through.

5.  Serve with rice.

Don't forget to check out the other quick and easy #WeekdaySupper meals for this week!
Monday – Hip Foodie Mom – Kimchi Veggie Rice Bowl
Tuesday – Cindy’s Recipes and Writings – Lentil Stew
Wednesday – Gourmet Drizzles – Tarte Flambée- A Simple and Delicious French Pizza
Thursday – Hezzi-D’s Books and Cooks – Chipotle Teriyaki Pork Chops
Friday – Kimchi MOM – Curried Sauteed Shrimp with Coconut Milk

     Busy, busy, busy!  It seems like lately I haven't had a moment to sit down and relax either at home or at work.  So by the time dinner rolls around the last thing I want to do is spend hours cooking in the kitchen.  I find that many of the quick meals I find are high in both fat and calories.  That's why I love being part of #WeekdaySupper!  Everyone shares recipes that are quick, easy, and perfect for weeknight cooking.

     I found this recipe for Chipotle Teriyaki pork chops that combined Mexican and Asian flavors.  It sounded amazing.  I made a few adjustments, left off the cheese, and it came together as a healthy and delicious meal.  The sauce on the pork in bursting with flavors of citrus, chitpotle, and soy.  I served it over top of brown rice along with sauteed spinach and kale.  The entire meal was under 400 calories and both Frank and I enjoyed it.


Chipotle Teriyaki Pork Chops (adapted from Taste of Home)
1/4 c. lime juice
1/4 c. orange juice
2 T. soy sauce
1 T. teriyaki sauce
1 chipotle pepper in adobo sauce, minced
2 garlic cloves, minced
1/2 t. ground ginger
1 t. sugar
1 T. ground ancho pepper
1/2 t. chili powder
1 t. salt
1/2 t. oregano
1 t. pepper
1/2 t. cumin
1 T. olive oil
4 boneless pork chops (4 oz. each)

1.  In a small bowl combine the lime juice,  orange juice, soy sauce, teriyaki sauce, chipotle pepper, garlic cloves, ginger, and sugar.

2.  In another small bowl combine the ancho pepper, chili powder, salt, oregano, pepper, and cumin.  Rub the spice mixture on both sides of the pork chops.

3.  Heat the olive oil in a large skillet over medium high heat.  Add the pork chops to the pan and pour a spoonful of sauce over top of each one.  Cook for 4-5 minutes then flip the chops over.  Pour another spoonful of sauce over top of each pork chop.

4.  Continue cooking for 4-5 minutes, spooning additional sauce over the pork chops as needed, until the are cooked through.

5.  Serve with rice.

Don't forget to check out the other quick and easy #WeekdaySupper meals for this week!
Monday – Hip Foodie Mom – Kimchi Veggie Rice Bowl
Tuesday – Cindy’s Recipes and Writings – Lentil Stew
Wednesday – Gourmet Drizzles – Tarte Flambée- A Simple and Delicious French Pizza
Thursday – Hezzi-D’s Books and Cooks – Chipotle Teriyaki Pork Chops
Friday – Kimchi MOM – Curried Sauteed Shrimp with Coconut Milk