This Spiced Southwest Salad is a great recipe for when pork loin goes on sale at your local grocery store. Sometimes I will make a whole roasted loin, but usually, it is too much food for my small family. One way we take advantage of the savings is to buy it and then cut it into individual chops. Freeze the extras to use in a week or two for another pork chop dish.
My husband and I are still following a lower-carb diet, so we ate this recipe just as it is written. I couldn’t help but think of a few additions that would put this recipe over the top. If you are not following a strict low-carb diet, or if not everyone in your family is, I would recommend one or a few of the following additions.
- Canned or defrosted sweet corn
- A can of black beans, drained and rinsed
- A little Cilantro Lime Rice
One last note is about the New Mexico chili powder. I found this in the international aisle of my grocery. It is sold in a pouch for about a dollar. We love the flavor of it. This chili powder has a richer and more complex flavor. If you can find it, I highly recommend it. If not, a regular or ancho chili powder would be a fine substitute.
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Chili Rubbed Southwest Salad
Equipment
Ingredients
Pork
- 4 6oz boneless pork chops
- 1 tablespoon new mexico chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 2 tablespoons oil
- salt
Salad
- 1 large head romaine lettuce cleaned and chopped, or a pack of romaine hearts
- 8 ounces cheese shredded, american or colby jack
- 1-2 jalapenos sliced thin
- ranch I like Marie’s brand if not homemade
Instructions
- In a bowl large enough to hold the pork chops mix together the chili powder, oregano, cumin, 1 tablespoon of oil, and 1 teaspoon of salt. Place the pork in and turn around to coat the chops in the mixture
- Preheat a cast iron skillet to medium high heat and add the remaining oil. Place the pork in the skillet and cook undisturbed for 4 minutes. Flip and cook for an additional 4 minutes or until the pork is cooked through. When the pork is done remove it from the heat and let it rest for at least 3 minutes before slicing.
- While you are cooking the pork prepare the salads. In a large salad bowl or individual plates add the lettuce and top with cheese, jalapenos, and ranch. Top with the sliced pork and enjoy!
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
I am always looking for new salad recipes, and this one has so many good things going on in it!! I love that it is so loaded with flavor too, something too many salads lack! Can’t wait to give it a try!